Hôtellerie Champêtre
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Hôtellerie Champêtre - Auberge et Hôtels du Québec
Chef(s) Patrick GÉRÔME (Auberge Le Baluchon) offer(s) you the following main dish:

Sautéed foie gras with green apples and deglazed with Cognac

Ingredients:

  • 2 units of green apples
  • 40 g cane sugar
  • 10 g sea salt
  • 30 g butter
  • 5 g 4 spice mix
  • 500 g foie gras
  • 20 g buckwheat flour
  • 30 ml buckwheat honey
  • 30 ml cognac
  • 20 ml cider vinegar
  • 20 ml lime juice

 

Method:

  • Quarter apples. Pan fry quaters in butter over low heat and glaze with cane sugar.
    Store in oven to keep warm.
  • Mix salt and spices in a bowl, spinkle over foie gras, and set aside at room temperature.
  • Slice foie gras in one inch strips. Mix remaining salt and spices with buckwheat flour.
  • Toss strips with flour until coated.
  • Sautée foie gras in a very hot pan 30 seconds each side, then allow to drain on a grill.
  • Discard grease from pan, pour in the honey and caramelize lightly.
  • Add cognac and flambé. Incorporate vinegar and reduce to 3/4.
  • Add lime juice, mix about 2 minutes and remove from heat.
  • Arrange slices on warm plates, coat with sauce, garnish around with quartered apples, top with fresh herbs and serve immediatly.

 

Comments:

  • Serves 4



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Ministère du Tourisme    Quebec Resorts & Country Inns
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from Tourisme Québec


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/