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Recipe : ** Scallops Of Duck Foie Gras With Onion Compote And Apples

Scallops Of Duck Foie Gras With Onion Compote And Apples
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    35 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
compote, duck, duck, foie, foie gras, foie gras, onion, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 10 medium leaves fresh spinach
  • fine salt
  • 1 golden delicious apple
  • fleur de sel
  • dry white wine or white vermouth
  • 60 g sugar
  • 10 g butter
  • 180 g thinly sliced yellow onion
  • 200 g thick slices fresh foie gras
  • 150 ml raspberry vinegar

  • Recipe preparation steps

  • 1
    Prepare the foie gras for high heat cooking.
  • 2
    Preheat oven to 77°C. Preheat serving plates.
  • 3
    Blanch spinach leaves very quickly in boiling water and drain on absorbent paper. Set aside at room temperature.
  • 4
    Place vinegar and sugar in a small sauce pan over high heat and reduce for 10 minutes. Heat butter in another sauce pan over medium heat. Add onions, season with fine salt, and sauté for 4 or 5 minutes. Add vinegar mixture and continue to cook over high heat until thickened. Set aside in warm oven.
  • 5
    Poach apple balls in wine for 2 minutes. Drain and keep warm in the oven.
  • 6
    In a small sauté pan over high heat, sauté the foie gras slices until brown on both sides and soft in the center. Drain on absorbent paper and keep warm.
  • 7
    Arrange 5 spinach leaves on each plate. Place a flat mound of cooked onions in the center. Arrange 5 apple balls around the onions. Top the onions with a foie gras slice. Sprinkle with a few grains of fleur de sel and serve immediately.
  • Ready !