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Roasted foie gras, pear and grapes, Tartare® Cranberry & Pepper


Leader Cyril Haberland, one star in the Michelin Guide for his cuisine at Château des Reynats, has designed and developed this delicious recipe for roasted foie gras, pear and grapes, Cranberry & Pepper Tartare.

Ingredients for 4 persons :

  • 1 150g jar of Cranberry & Pepper Tartare®
  • 4 thick slices of foie gras
  • 1 pear
  • 8 muscat grapes
  • 15cl of Monbazillac
  • 1 tablespoon of caster sugar
  • Salt flower

> In a saucepan, reduce the Monbazillac by 2/3 with the sugar until it has the consistency of a syrup.

> Peel, quarter the pear, cut the grapes in 2. Set aside at room temperature.

Heat a non-stick pan, roast the foie gras for 3 minutes on each side, add the fleur de sel.

> Arrange the foie gras on a plate, place a quenelle of Tartare®.

Add the fruit and a teaspoon of Monbazillac reduction.

Tip: You can replace the fruits with other fruits according to the seasons and your desires: figs, raspberries ...

Photo credit: Tartare®

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