Duck foie gras from Bonté Divines apples from verger Le Gros Pierre

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

 

Ingredients :


  • 4 100 g (31/2 oz) escalopes of duck foie gras

 

  • 2 large Cortland apples

 

  • 30 mL parsley, chopped 2 tablespoons

 

  • Fleur de sel

 


Maple and balsamic vinaigrette :

 

  • 2 shallots, chopped

 

  • 2 cloves  garlic, minced

 

  • 80 mL dark maple syrup 1/3 cup

 

  • 30 mL balsamic vinegar 2 tablespoons

 

  • 30 mL tamari sauce 2 tablespoons

 

  • 125 mL olive oil 1/2 cup

 

  • Salt and pepper

 

 

Preparation :

 

1) With a sharp knife, trace a square pattern on the escalopes.

 

2) Place escalopes in a very hot skillet, pattern side down.

 

3) Sear for approximately 3 minutes on both sides. Remove and reserve.


4) Julienne apples with a mandoline.

 

5) Add parsley and enough vinaigrette to moisten apples.


6) In a bowl, combine all ingredients and reserve at room temperature.


7) Place escalopes in a very hot skillet and sear again for 2 or 3 minutes on each side.


8) Add a pinch of fleur de sel before serving.

 


 

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