Old School/new School Foie Gras Recipe
Green Strawberry, Pain au Canard
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Ingredients
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Foie Gras
Green Strawberry Compote
Pain au Canard
Method
Preparation of Foie Gras
Season the Foie Gras
In a bowl, carefully season the foie gras with salt, white pepper, and Armagnac. Let it marinate in the refrigerator for 30 minutes.
Cook the Foie Gras
Preheat a skillet over medium heat. Sear the foie gras for about 2-3 minutes on each side until golden brown. Remove and set aside.
Preparing Green Strawberry Compote
Make the Compote
In a saucepan, combine green strawberries, sugar, and lemon juice. Cook over low heat until the strawberries break down and the mixture thickens, about 10 minutes. Stir in mint leaves and let cool.
Baking Pain au Canard
Let the Dough Rise
Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Shape and Bake
Preheat the oven to 200°C (392°F). Shape the dough into small rolls and place on a baking sheet. Bake for 20-25 minutes until golden brown.
Plating
Assemble the Dish
On a plate, place a slice of the seared foie gras, a spoonful of green strawberry compote, and serve with warm Pain au Canard on the side.
