Foie gras tatins - video recipe !

Name: Foie gras tatins - video recipe !
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: - 4 foie gras slices; - 4 gingerbread slices; - 3 golden apples; - 4 spices mix (cinnamon, pepper, nutmeg, clove); - 1 Tbsp sugar; - 1.5 ounce rum; - salt; - pepper

By PetitChef_Official

(4.00/5 - 1 vote)
1 comment

Have the fanciest starter for the Holidays ! A french classic changed into a dish using this marvelous foie gras, what else ?

Recipe type:: Starter
Number of serving:: 4 servings
Preparation time:: 25 minutes
Cook time:: 0 minutes
Ready in:: 25 minutes
Difficulty:: Very Easy

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

- 4 foie gras slices
- 4 gingerbread slices
- 3 golden apples
- 4 spices mix (cinnamon, pepper, nutmeg, clove)
- 1 Tbsp sugar
- 1.5 ounce rum
- salt
- pepper

Materials

2 inches diameter circles

Preparation

Step 1

Use your circle to cut into the gingerbread slice.

Step 2

Put a foie gras slice in, and cut around what is left. Put in the fridge.

Step 3

Peel and cut into little dice the apples. In a pan, melt some butter, and cook the apples in it. Add salt, peppet, a teaspoon of 4 spices mix, and stir.

Step 4

Add the sugar and stir. Then pour the rum, and put in on fire to make a flambé. Leave on the heat until the apples start to caramelize.

Step 5

Let it cool down, then put into the circles on top of the foie gras, and smooth the top. Put in the fridge for at least 4 hours.

Step 6

Unmould, and there you are, your foie gras tatins are ready !
Bon appétit !

Attributes:

Report a mistake in the recipe text

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

By PetitChef_Official

Rate this recipe:

Comments:

4 / 5

Posted the 24/12/2016, 22:30

Hi this recipe looks very good, however I would to know what is foie gras
V Galea

(0) (0) Abuse

Response PetitChef_Official:

Thanks. Foie gras is a luxury product made in France. It's a duck or goose liver that has been fattened.
It's a must have for Christmas Eve dinner in France, and it tastes great !