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Foie Gras TatinTheWorldWideGourmet.com

Flavors of Périgord

Total time: 1hr to 2hr

Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: 45 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:137.3 kcal

Proteins:15.8 g

Fats:1 g

Carbohydrate:17.2 g

Fibers:0.7 g

Sugar:15.9 g

Cholesterol:39.9 mg

Sodium:1456 mg

Calcium:8.5 mg

Energy:680 kcal

Proteins:78.5 g

Fats:5.1 g

Carbohydrate:85 g

Fibers:3.7 g

Sugar:78.9 g

Cholesterol:197.5 mg

Sodium:7212.8 mg

Calcium:41.9 mg

SIMILAR RECIPES

  • Warm Duck Foie Gras in Swiss Chard Greens

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  • Marbré of Goose and Duck Liver with Sweet Spices

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

thin slices of foie gras or goose liver

puff pastry

4

apples

butter

2

ml

sugar

2

ml

fleur de sel or sea salt

250

g

honey

1000

ml

veal stock

125

ml

sherry vinegar

METHOD

Preparation 1 - Tarte Tatin

  1. Peel the apples; remove the cores and slice thinly;
  2. Sauté the apples in butter until they are cooked, adding a pinch of sugar to caramelize them slightly;
  3. roll out the puff pastry and cut out 4 disks about the size of a saucer;
  4. cover each disk with apple slices arranged in a rosette and place in the oven for 10-15 minutes until the pastry is puffed and baked.

Preparation 2 - the sauce

  1. Meanwhile, pour the honey into the pan that you used to cook the apples; once it comes to a boil, add the veal stock and sherry vinegar;
  2. let reduce by half over low heat until the sauce is thick enough to coat a spoon; gradually whisk in some small pieces of cold butter.

Preparation 3 - cooking the foie gras and finishing the dish

  1. Cook the foie gras slices in a very hot ungreased skillet: sear for 30 seconds on each side on high heat and 3 minutes on medium heat; sprinkle lightly with fleur de sel; place two slices on each individual "Tarte Tatin"; spoon some of the sauce over top and serve immediately.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Sauvignon

CHEF'S NOTES

A favorite recipe enjoyed at Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord, France



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