aramelised

INGREDIENTS for 6 people
Duck foie gras slice(s) : 6 whole
Onion(s) : 1 whole
Pear(s) : 3 whole
Honey : 30 g
White balsamic vinegar : 30 ml
Grenadine syrup : 20 ml
Freshly ground black pepper : 6 Turn
Fleur de sel : 6 pinch(es)
METHOD
1 Peel the pears, cut into quarters and remove the core. Peel and finely dice the onion.
Heat a saucepan to hot, add the honey and the pears, cook for 2 minutes before adding the onion and the grenadine. Cook for 10 minutes and then deglaze the pears with the white balsamic vinegar.
2 Heat a frying pan to very hot and then add the foie gras slices and cook for 10 seconds. Turn the foie gras over and remove from the heat. Leave in the pan and allow to cook for 3 minutes. Season with fleur de sel and pepper.
3 Serve the foie gras with the caramelised pears.
Chef’s tip
«Feel free to use frozen foie gras slices in this recipe – they can be cooked straight from frozen in a very hot pan.

Plating techniques 17 – Plating food techniques and Food Style presentation by Master Chef