Goose Foie Gras on Gingerbread "French Toast" with Cinnamon CaramelTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:228.2 kcal
Proteins:10.8 g
Fats:3.3 g
Carbohydrate:40.1 g
Fibers:1 g
Sugar:33.6 g
Cholesterol:53.9 mg
Sodium:764.1 mg
Calcium:64.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
400
g
goose foie gras or goose liver
4
slices of pain d'épices (french gingerbread)
50
g
brown sugar
15
g
cinnamon
120
g
pine honey
20
g
fig or fruit flavored vinegar
200
g
veal stock
foie gras salt
freshly ground pepper
1
egg
100
g
whole milk
150
g
cranberries in syrup
METHOD
- Cut the foie gras into escalopes (thin slices); season with the foie gras salt; keep cold;
- prepare the cinnamon caramel: heat the fir-tree honey, let colour lightly, add the fig vinegar followed by the veal stock;
- reduce until syrupy, season, add the cinnamon and let infuse;
- dip the slices of pain d'épices in a mixture of milk and beaten egg; dip into the brown sugar;
- fry the slices of pain d'épices in the clarified butter;
- in a non-stick pan, sauté the escalopes of foie gras.
Arranging the plate
- Place the "French toast" on the plate and put the escalope of foie gras on top;
- pour the sauce around and garnish with cranberries.
WINE SUGGESTIONS
Zinfandel
Zinfandel Rosé
Riesling
CHEF'S NOTES
An original idea from Jean de Derriz, executive chef of the Château de l'Ile for New Year's Eve
