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Hôtellerie Champêtre - Auberge et Hôtels du Québec
Chef(s) David Ouellet (Le Grand Lodge Mont-Tremblant) offer(s) you the following appetizer:

Foie Gras with Caramelized Pears in Xérès Vinegar

Ingredients:

  • 2 slices of fresh duck foie gras (ready to cook), 100g each
  • 1 ripe pear, peeled and cut in 5 mm thick slices
  • Salt and freshly ground black pepper
  • 1 Tbs butter
  • 2 Tbs brown sugar
  • 2 Tbs Xérès vinegar
  • 90 ml cider (or more as you may indulge while cooking!)
  • Nut bread baguette

Methods:

  • Salt and peper both sides of the foie gras slices and set aside at room temperature.
  • As you sip a little cider while you cook, cut a squared pattern on the surface of the foie graswhich will make a beautiful design once cooked. 
  • In saucepan on medium high heat, melt the butter then add the pears slices and brown sugar. 
  • Cook until the pears are caramelized on both sides then place on two heated plates.
  • On medium heat, cook the foie gras slices at least 15 to 30 seconds on each side or longer if you prefer them more cooked.
  • Then place them on the bed of caramelized pear.
  • Add the Xérès vinegar and the cider to the pan along with a fresh rosemary branch and cook until it reduces and thickens then pour over the foie gras. 

Presentation :

  • Serve with a side salad of aragula to capture its delicious peppery taste and add a little of the sauce mixture to give it that extra flavour.
  • For a final touch, which I consider the most important part of this dish, serve with a delicious nut baguette with its crunchy crust and soft golden bred on the inside.
  • Bon appétit !!!!! 

 


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Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Wednesday, May 23, 2012
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/