Constance Stay Safe Read More
Crusty foie gras on caramelised pear and vegetables | Recipe from Constance Tsarabanjina
400 gr Fresh Foie Gras
1 Sweet potato
100 gr Flour
Salt & Pepper
100 gr Green beans
100 gr Butter
1. Foie gras
Clean the foie gras
Cut the foie gras, seasoned with salt and pepper.
Reserve to the refrigerator.
Peel and divide in half, remove the seeds.
Caramelise half of the pear in a saucepan, with butter, sugar, honey and balsamic vinegar.
Cook it in the oven for 10 minutes.
3. Cut the vegetables into strips. (peel carrots, zucchini, green been).
Add Salt and pepper, then pan fry the vegetables with olive oil.
Bread foie gras with flour, egg and sweet potato finely chopped
Deep fry the foie in oil.
4. Stuff the other half of the pear with the vegetable strips
Place it in the middle of the plate.
Place the foie gras above sautéed vegetables, decorate with caramel sauce and pink berries.