Sautéed La Belle Farms Foie Gras Recipe
on Toasted Cornbread with Pickled Pears and Canadian Bacon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sautéed Foie Gras
For the Toasted Cornbread
For the Pickled Pears
For the Canadian Bacon
Method
To Prepare the Pickled Pears
- 1
Pickling the Pears
In a medium saucepan, combine the white wine vinegar, sugar, salt, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 2
Prepare the Pears
Peel, core, and slice the pears into thin wedges. Once the pickling liquid reaches a simmer, add the pear wedges to the saucepan.
- 3
Pickling Process
Remove the saucepan from heat and let the pears sit in the pickling liquid for at least 30 minutes to absorb the flavors. For best results, refrigerate for a few hours or overnight.
To Prepare the Sautéed Foie Gras and Cornbread
- 4
- 5
Prepare the Canadian Bacon
In the same skillet, add the Canadian bacon slices and cook for 2-3 minutes on each side until heated through and slightly crispy. Remove and set aside.
- 6
To Assemble the Dish
- 7
Plating
On each toasted cornbread slice, layer the crispy Canadian bacon, followed by the sautéed foie gras. Top with the pickled pear wedges. Serve immediately.
