Seared foie gras with quince chutney

Turkey 609
Seared foie gras with quince chutney
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium
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Seared foie gras with quince chutney

Ingredients

Directions

  1. ### Preparation ###
  2. Cook together the quince, chopped onion and cranberries in the maple syrup, brown sugar and vinegar for about 1 h on medium heat until the fruit is soft and not tender. turn into compote.
  3. Add the diced figs a few minutes before closing the fire and the grains of the pomegranate just before cooling.
  4. To serve with foie gras: season the scallops with the mixture of four spices, salt and pepper.
  5. Roll over and pass in a very hot pan, one minute on each side.
  6. Reserve on paper towels to remove excess oil.
  7. Serve on a slice of toasted brioche with a quenelle of chutney and a bottom of duck warmed with chopped tarragon.
  8. ### Cooking ###
  9. This chutney is very versatile: it will accompany pies or foie gras, cheese (eg aged cheddar) and make excellent sandwiches (try chutney, roast beef and spinach).
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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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