01.01.2003 -FOIE GRAS & DUCK
Foie Gras Tatin with duck breast
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A rich and delicious starter
or special occasions
that combines two great products with a sensational presentation. »
- Peel the apple, cut it into quarters or semi-circles and brown it in a frying pan with the butter.
- Place a layer of apples, 2 slices of duck, another layer of apples, 2 more pieces of duck and a final layer of apples into a small ramekin.
- Sprinkle with the teaspoon of Calvados and cook in a hot oven for 5 minutes.
- When it is cooked, turn it out onto the slice of toasted white bread and place the slice of foie gras on top.
SuggestionThis recipe works equally well if you place a small escalope of sautéed foie gras on top.
Suggested drink or winesInstead of wine it would be better to serve a cider, which would go nicely with the apples. You could even serve a good glass of Calvados.
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