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Pan-fried duck foie gras with chestnut honey, candied turnips and roasted hazelnuts


Ingredients:6 people
  • fresh duck foie gras
    2 x 500 g
  • shelled hazelnuts
    130 g
  • small round turnips
    1 bunch
  • chestnut honey
    1 small jar
  • semi-salted butter
    125 g
  • chestnut flour
    50 g
  • salt, ground pepper
    QS


Preparation:
  • Preparation time:20 minutes
  • Cooking time:30 minutes


Bring a pot of water to a boil.

Peel the turnips and immerse them in boiling water for 2 minutes, remove them with a slotted spoon and dry them.

In a sauté pan, melt the butter over low heat, add the turnips and honey and cook for about 20 minutes, basting regularly with the butter/honey juice.

Turn on the oven at 180°C.

Arrange the hazelnuts in a baking dish and place it on the middle rack for 10 minutes.

Pour the golden hazelnuts into a tea towel and rub them to remove their skin.

Using a knife, chop the hazelnuts into very large pieces and set aside.

Cut 3 very thick escalopes in each foie gras and put them in a cup of chestnut flour.

Heat a skillet over high heat and brown the foie gras escalopes for 2 to 3 minutes on each side.

Serve the pan-fried foie gras immediately, covered with roasted hazelnut shards, accompanied by honey-candied baby turnips.

A nice Sauternes on this dish will do just fine.

A creation of Chef Hubert.

Pan-fried duck foie gras with chestnut honey, candied turnips and roasted hazelnuts

Happy Holidays everyone