Recipe #4476
Foie Gras Pan Fried with Apples
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4 portions
servings
servings
| Category: | Appetizers |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 1 Quebec apple, cut in slices
- 12 oz. (340 g) spinach
- Salt and pepper
- 12 oz. (340 g) foie gras
- Dried breadcrumbs to taste
- 7 oz. (200 mL) cider
- 4 slices of homemade or commercial carrot cake* (without icing)
Preparation
In a frying pan, melt the butter. Quickly grill the slices of apple on both sides, they must stay firm, remove and set aside. In the same pan, sauté the spinach, add salt and pepper.
Cut the foie gras in 4 pieces, add salt and pepper. Lightly coat with the breadcrumbs. Cook in a pan, remove and set aside. Degrease the pan. Deglaze with cider.
To serve, put a slice of cake on each plate, add a slice of apple, spinach, then a piece of foie gras. Pour juice left in the pan on each serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pan-Fried Mamirolle and Tropical Fruit
- Pan-Fried Trout Fillets with Dill
- Fried Foie Gras
- Spicy pan-fried potatoes
- Pan-fried Blood Sausage with Apples
- Crackers with Oysters and Foie Gras
- Scallop, Cantaloupe And Foie Gras Tartare
- Scallops Tartare with Cantaloupe and Foie Gras
- Ham Stuffed with Pâté de Foie Gras
- Crackers with Oysters and Foie Gras
Scallops Tartare with Cantaloupe and Foie Gras
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