Recipe: Escalope of Foie Gras with Cantal

Name: Escalope de foie gras a la cantalou
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions
Ingredients: 4 belles escalopes de foie gras de canard fermier; Pour la \\"Chapelure\\"; 60 g de cantal râpé avec; 60 g de chapelure fine mélangés; 1 oeuf entier battu ave un peu d'huile de noix; sel et poivre du moulin; 3 pommes (calville ou autres) épluchées évidées et taillées en 16 tranches; quelques gouttes de Mélasse de Grenade ou de vinaigre balsamique; beurre un peu d'huile; petits poivrons en bocaux; sel fin et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 3.8/5 (10 reviews) Other dishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

4 beautiful escalopes of duck foie gras from farm-raised ducks
For the "Breadcrumb Coating"
60 g of grated Cantal cheese
60 g of fine breadcrumbs mixed together
1 whole egg beaten with a little walnut oil
salt and ground pepper
3 apples (Calville or others) peeled, cored and cut into 16 slices
a few drops of Pomegranate Molasses or balsamic vinegar
butter and a little oil
small peppers in jars
fine salt and ground pepper

Step-by-step directions

1 Place your escalopes on a plate heading to the freezer for 10 minutes.

2 Meanwhile melt butter with a drop of oil in a pan then place your apple slices, season them, and when they are cooked turn off the heat and cover them.

3 Remove your foie gras escalopes from the freezer, season them, then dip them in beaten egg then in the breadcrumb mixture, repeat the operation 2 more times.

4 In a large pan pour just a little oil then place your escalopes and sear them 3 minutes on each side, turn off the heat and cover your pan.
Plating
Warm your apples and escalopes a little then arrange them harmoniously on hot plates with the mini peppers around and a few drops of Molasses around.

Tarte au cantal