Recipes
Château d'Aussières
And Crispy foie gras with pineapple
Ingredients
- 1 duck foie gras (about 450g)
- 1 small pineapple
- 100 g baby spinach leaves
- 100 g softened butter
- 80 g flour
- 500 g sugar
- 1 vanilla pod
- Cereal (muesli)
- 60 ml sherry vinegar
- 60 ml balsamic vinegar
- 60 ml soy sauce
- Raspberry vinegar
- Olive oil
- 1 litre water
- 5 Jamaican peppercorns
- Salt and pepper
For 4 persons Preparation time: 1h25
- Cut five good-sized foie gras escalopes, set aside.
- Wash the spinach, dry and set aside.
- Make the raspberry vinaigrette (olive oil, vinegar, salt and pepper).
- Make the crumble: mix the softened butter, flour, cereal and then toast in the oven at 150°C for ten minutes.
- Peel the pineapple, slice it fairly thinly and then poach it in some syrup (sugar + water) with a vanilla pod and a few Jamaican peppercorns.
- Season the foie gras and then fry it quickly, without any fat, until it is nicely coloured, put it aside on absorbent kitchen paper and then do the same with the pineapple slices.
- Toss the baby spinach leaves with the raspberry vinaigrette.
- Cover the fried foie gras escalopes generously with the warm crumble; arrange the pineapple slices and the spinach leaves.
- Finally, drizzle lightly with the soy sauce, sherry and balsamic vinegar mixture that has been reduced until syrupy.
