Restaurants›Auberge du Pommier›Foie Gras Poêlé Recipe

Foie Gras Poêlé Recipe

Inspired by Auberge du Pommier
Time40m
Serves2

hazelnuts, brioche, black truffle, sunchoke

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Ingredients

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Main Ingredients

Seasoning

Method

Preparation

1

Prepare the Sunchokes

Peel and slice the sunchokes thinly. Boil in salted water until tender, about 10 minutes. Drain and set aside.

2

Toast the Hazelnuts

Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes until golden. Let cool, then chop roughly.

3

Prepare the Brioche

Lightly toast the brioche slices until golden brown and crisp. Set aside.

Cooking

4

Sear the Foie Gras

In a hot skillet, add the olive oil. Season the foie gras with salt and black pepper. Sear for 30-45 seconds on each side until golden brown and crispy.

5

Assemble the Dish

On each toasted brioche slice, layer the sunchokes, followed by the seared foie gras. Garnish with chopped hazelnuts and finely shaved black truffle.