Foie gras toasts with red onion jam |
Cuisine: French
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
- 1 slice of baguette
- 40 g foie gras
- 40 g onion jam
- freshly ground black pepper
- salt
- Salt and pepper the foie gras. Put the frying pan on high heat. When it is well heated, add the foie gras and fry on one side for 1 minute until golden brown. Turn the foie gras over and fry for another 1 minute, occasionally braising with fat from the pan. When foie gras is ready it should be pale pink on the inside and golden brown on the outside.
- Dry a piece of baguette in the oven. When it's cool, spread with onion jam and top with foie gras. Serve warm.
There is nothing that could replace foie gras. A whole liver weighs about ½ kg and is 90% fat, so you don't need oil for frying. It would be as if you took a piece of bacon and fry it in oil :)
Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/foie-gras-toasts-with-red-onion-jam/
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