Foie Gras, Gingerbread, Floc De Gascogne Syrup Checkerboard – a delicious recipe with brown sugar, raisins, garlic, gras cooked, gingerbread, chives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour Floc de Gascogne, brown sugar, and raisins in a saucepan, bring to boil.
2
Add garlic cloves. Cook on low heat for 50 minutes, until garlic is tender, and the Floc very syrupy. Let cool.
3
Run hot water over knife blade. Cut the foie gras in thick slices, then in cubes.
4
Cut gingerbread in slices and then in cubes, the same size as the foie gras cubes.
5
Place 4 tablespoons of Floc syrup on a plate. Roll gingerbread cubes in syrup.
6
Create the checkerboard using alternating cubes of foie gras and gingerbread.
7
Remove garlic cloves from the syrup placing them on a plate, together with grapes.
8
Gently drop snipped chives on the gingerbread cubes, and a raisin on the foie gras cubes.
9
Add candied garlic clove, syrup, and sea salt to each plate.
237
kcal
Calories
53
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 350 grams, white Floc de Gascogne, 1 1/2 tablespoons brown sugar, 5 3/4 tablespoons raisins, 5 garlic cloves unpeeled, and more.
Yes, Foie Gras, Gingerbread, Floc De Gascogne Syrup Checkerboard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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