Foie Gras On A Bed Of Pears

1. 1

   Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.

2. 2

   Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.

3. 3

   Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).

4. 4

   Place the foie gras on the pears.

5. 5

   Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.

6. 6

   Try serving with a little green salad, using any remaining sauce as the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.