- Large slice of foie gras 1
- Les vergers Boiron Pear purée 200 ml
- White wine vinegar 60 ml
- Salt – as required
- Fresh pear slices – as required
- Toasted hazelnuts – as required
Foie Gras, pear purée and hazelnuts
Foie Gras, pear purée and hazelnuts
This lovely dish of foie gras, hazelnuts and pear purée makes an ideal starter or main.
Get your free sample of fruit purée at:
Ingredients
Method
Place a pan on the heat and make sure it is very hot. Score the foie and season with salt. In a dry pan, pan fry for 10/15 seconds either side until golden brown. Mix both together to make a sour pear purée, reduce to make thick. Chill down and keep for plating.
Place the warm foie on the left side of the plate. Brush with the raw purée and place the sour pear purée to the right of the foie and top with hazelnuts. Place slices of fresh pear and serve.
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