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  • Port and armagnac foie gras with honey-glazed ground cherries
Port and armagnac foie gras with honey-glazed ground cherries

Port and armagnac foie gras with honey-glazed ground cherries

Appetizers | Easy | 10 minutes
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Heat a small knife and use it to gently pry the fois gras out of container in one piece.
  2. Still using a heated knife, slice the fois gras into 10 to 12 rounds. Refrigerate.
  3. In a small skillet, bring honey to boil over medium-high heat. Reduce heat to medium and incorporate the butter to stop the honey from cooking.
  4. Add the ground cherries and stir to coat with honey. Cook 3 to 5 minutes or until hot, but not bursting. Remove from heat and set aside.
  5. Place 10 to 12 crisps on a work surface, place a round of fois gras on each one and top with a glazed ground cherry.
  6. Garnish with a drizzle of honey sauce, a few grains of fleur de sel, and fresh ground pepper.
  7. Serve immediately.

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