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Foie gras escalopes with pear and caramelized onion

Foie gras escalopes with pear and caramelized onion

Main course | Easy | 20 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a small saucepan, bring water, maple syrup, lemon juice, and onions to a boil. Reduce by half. 
  2. Place pear quarters into simmering syrup. Brown and caramelize the pears over low heat (about 10 minutes depending on pear's firmness). Set aside.
  3. In the meantime, fry still frozen foie gras slices about 2 minutes per side. 
  4. Place each foie gras escalope onto a warm slice of toast. Garnish with a pear quarter and thinly sliced onions. 
  5. Drizzle with maple syrup if you like, season with peppercorns, and garnish with microgreens.

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