Make your turn this recipe for pan-fried foie gras with candied pumpkin and bluff your guests during a festive dinner.
For 4 people :
8 foie gras cutlets (50 g each)
1 medium pumpkin
80 g honey
30 g pumpkin seeds
5 g dry mustard seeds
50 g caster sugar
50 g apple cider vinegar
1/2 bottle of raw cider
15 g old-fashioned mustard
50 g flour
1 tsp. 1 tsp potato starch
A few sprouts of mustard sprouts
Salt, freshly ground pepper
Preparation time : 40 mins
Cooking time : 45 mins
Peel the pumpkin, cut it into six slices about 2 cm thick in the direction of the height. Keep a slice and cut it into very fine dice. Book.
Peel and cut the onions into thin strips. Brown them in a saucepan with the honey. Spread the onions on a roasting pan and arrange the pumpkin slices on top, season with salt and pepper. Cover the baking sheet with aluminum foil and bake for 45 minutes at 170 ° C (th.5-6). Remove the pumpkin slices and cut them into rectangles.
Pour the sugar in a saucepan with a drop of water and cook until it caramelizes. Deglaze with apple cider vinegar and let the sugar melt completely. Add the raw cider and let reduce by half. Mix a teaspoon of potato starch in a little cold water and gradually pour into the cider sauce until you get a syrupy consistency. Add the old-fashioned mustard, salt lightly. Book.
Salt the diced pumpkin, add the dry mustard seeds and a little cider vinegar. Book.
Heat a non-stick pan with a drizzle of olive oil. Lightly flour the pumpkin slices, place them in the pan and brown them on both sides. Clear on a plate. Season the escalopes of foie gras with salt and pepper. Heat a pan and cook the cutlets for 30 s. on each side. Put in a roasting pan and finish cooking in the oven at 180 ° C (th.6) for 3 min.
Step 6: dressage
Place the pumpkin rectangle in the center of the plate, add the two foie gras cutlets on top and cover with the sauce. Add the raw pumpkin as soon as possible, with a few grilled pumpkin seeds and finish with the sprouts of mustard sprouts. Serve immediately.
Advice from Tabata Bonardi: if your foie gras is not precut, place it in the freezer for a few minutes so that you can cut the neat slices.
By Tabata Bonardi
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