Seared Foie Gras on Soft Pound CakeTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: 3-4 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:348.1 kcal
Proteins:0.6 g
Fats:17.8 g
Carbohydrate:47.3 g
Fibers:1.2 g
Sugar:33.1 g
Cholesterol:47 mg
Sodium:806.7 mg
Calcium:21.8 mg
Energy:478 kcal
Proteins:0.8 g
Fats:24.5 g
Carbohydrate:64.9 g
Fibers:1.7 g
Sugar:45.5 g
Cholesterol:64.5 mg
Sodium:1107.9 mg
Calcium:29.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
g
slices of all butter pound cake
1
duck foie gras, cooked medium rare
1
fresh fig, not too ripe
1
container of fig jam
4
x
2
ml
small pinches of fleur de sel
freshly ground pepper
METHOD
- In a hot non-stick skillet, sear the slices of pound cake on each side to brown them.
- Cut 4 thin slices of foie gras with a knife that has been run under hot water; divide them in half.
- Place a spoonful of fig jam on each slice of pound cake.
- Place the halved slice of foie gras on top of the jam.
- Finally, quarter the fig and place one on each slice of pound cake.
- Sprinkle the foie gras with a little fleur de sel and freshly ground pepper.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
To easily unmold the foie gras, turn the jar upside down under a stream of very hot water for 3-5 seconds, then place immediately on a cutting board.
