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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