• Payment 100% secure

  • Traking order

  • Shipping (FR) free from 24 bottles

jbadam@jb-adam.fr 03 89 78 23 21

No products

Shipping Free shipping!
0,00 €

Pan-fried foie gras on toast and pear chutney

  • Pan-fried foie gras on toast and pear chutney

For 6 people

Preparation 30min

Easy recipe


  • 6 slices raw duck foie gras
  • 4 pears
  • 2 white onions
  • 10g of honey
  • 4cl sherry vinegar
  • 1 stick of cinnamon
  • 0,5 tablespoon ginger powder
  • 1 orange
  • Fine salt
  • Fleur de sel
  • Pepper

1. Preheat the oven to 200°C (th. 6-7). Spread the salt on each side of the foie gras. Heat a skillet with no fat, then brown the foie gras cutlets on each side. Then dispose of them on a baking sheet covered with a baking mat. Bake for 3 to 5 min at tasting time and season with fleur de sel and pepper.

2. Peel the pears, then brown them (regular 0.5 cm dice). Peel also the onions and finely chop them. Zest the orange with a fine grater and squeeze.

3. In a large saucepan, heat the honey, then sauté the onions for a few minutes over high heat. Add the pears, orange juice and spices. Cook for about 20 minutes over medium heat and covered. Remove lid and finish cooking over low heat (pears should be melting). Add the sherry vinegar and orange zest.

Place a thin bed of pear chutney on your toast, then arrange the foie gras cutlet on top.

Alcohol abuse is dangerous for health. To consume with moderation.