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 fermierPour la \\"Chapelure\\"60 g de cantal râpé avec60 g de chapelure fine mélangés1 oeuf entier battu ave un peu d'huile de noixsel et poivre du moulin3 pommes (calville ou autres) épluchées évidées et taillées en 16 tranchesquelques gouttes de Mélasse de Grenade ou de vinaigre balsamiquebeurre un peu d'huilepetits poivrons en bocauxsel fin et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 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