Friday, February 24, 2006
Foie Gras with Pear, Hazelnut and Frangelico
Quebec Foie Gras with Pear, Hazelnut and Frangelico
3 pears, cored and sliced
3 shallots, finely chopped
1/3 cup Hazelnuts, finely chopped
2 tbs butter
1/2 cup Frangelico
Sliced Foie Gras
In a saucepan, sauté shallots in 1 tbs butter. Add sliced pears, hazelnuts and cook until soft. add the Frangelico and cook until a nice thick sauce. Spoon sauce on baguette slices.
Heat a heavy pan and add 1 tbs. butter. The butter will lessen the smoking of the foie gras. Add slices of Foie Gras and sear quickly on both sides. Add a splash of Frangelico at the end. Remove from heat and place on top of each baguette slice.