Family Best Time >> Food

Duck foie gras and fruit apples:inseparable?


Ingredients:4 people
  • raw duck foie gras
    (about 600 g)
  • tramp apples ( or golden )
    2
  • black radishes
    2
  • acacia honey
    3 tablespoons
  • butter
    50g
  • balsamic vinegar
    1 tablespoon
  • flour
    2 tablespoons
  • frying oil
    15 cl
  • salt, ground pepper
    QS


Preparation:
  • Preparation time:35 minutes
  • Cooking time:8 minutes


Peel the radishes, cut one into thin rings and grate the other on a fine grater.

Pour the honey into a sauté pan with 1 tablespoon of water, bring to the boil, add the sliced ​​radishes, mix, then cook for 10 minutes over low heat, stirring occasionally.

Heat the oil in a saucepan, then fry the grated radish for 2 minutes, drain on absorbent paper, salt and set aside.

Wash and dry the apples. Remove the core with an apple corer, then cut each apple into slices 1 cm thick Melt the butter in a frying pan and brown the 12 best slices of apples (count 2 to 3 minutes on each side ).

Cut the liver into 8 slices. Flour them very lightly, place them in a hot non-stick pan, cook them for about 2 minutes on each side, they must be golden brown, salt and pepper.

Place 4 slices of apples on 4 serving plates and on each 1 slice of liver and finally an apple. Lay around the slices of radish and on top the grated grated, add a few drops of vinegar to the radishes.

Serve immediately