Foie Gras with crusty gingerbread and balsamic strawberries

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  • 4

Ingredients

  • 8 uncooked foie gras slices 1-2 oz each
  • 1 gingerbread 5 oz
  • 1 basket of strawberries
  • scant 1 cup balsamic vinegar
  • salt
  • cream of balsamic vinegar

Preparation

Step 1

Cut the gingerbread in slices and sear it for 20 minutes in the oven at 200° F.

Step 2

Cook the seasoned slices of foie gras with sea salt and pepper in a plancha (grill) for 1 minute on each side.

Step 3

Caramelize the fresh strawberries and add the balsamic vinegar.

Step 4

Garnish the dinner plate with the foie gras alternating with the gingerbread. Use the fresh stawberries, the cream and the balsamic vinegar to decorate the plate

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