Foie Gras and gingerbread millefeuille with sweet and sour vinaigrette, caramelised pears and onion confit

By CIFOG

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.1/5 (72 Votes)

Foie Gras and gingerbread millefeuille with sweet and sour vinaigrette, caramelised pears and onion confit

1 Picture

Ingredients

320 g of Foie Gras, ready to eat
2 pears
4 onions
4 bunches of red currants
3 egg whites
130 g butter
100 ml + 2 tablespoons olive oil
100 g flour
100 g pine honey
30 g caster sugar
1 pinch of baking soda
1 teaspoon of cinnamon
1 clove, powdered
1 tsp of aniseed
100 ml Madiran wine
100 ml of sherry vinegar
Salt and pepper.

Details

servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Expensive

Preparation

Step 1

Peel and chop the onions. Melt them in 2 tablespoons of hot olive oil, 10 minutes, then pour the Madiran red wine, salt and pepper and cook over low heat until it evaporates.
Mix 50 g of softened butter with the honey, sifted flour with baking soda, aniseed and spice powder. Stir in the beaten egg whites. Roll out the gingerbread dough thinly onto baking paper.

Step 2

Bake in a hot oven 180 ° C until it is a nice golden colour. Cool.
Prepare the vinaigrette. Reduce the vinegar until you get a syrup. Off the heat whisk in olive oil, salt and pepper.

Step 3

Peel, core and cut the pears into 16 slices. Prepare an amber caramel with 80g of butter and sugar. Caramelise the pears, turning several times.

Cut the foie gras into thick slices. With a heart-shaped cutter, cut out the gingerbread and foie gras in hearts.

Step 4

On serving plates, place a gingerbread heart then a heart of Foie Gras on top, then gingerbread and foie gras. Finish with a heart of gingerbread and a bunch of red currants.

On each plate, add 4 slices of pears in a fan and a dome of caramelised onions. Garnish with salad dressing.