Pan Seared Foie Gras & Prosciutto Recipe
Buckwheat Crêpe, Wheated Bourbon Roasted Strawberries, Fried Leeks
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Ingredients
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For the Buckwheat Crêpe
For the Wheated Bourbon Roasted Strawberries
For the Fried Leeks
For the Pan Seared Foie Gras & Prosciutto
Method
For the Buckwheat Crêpe
- 1
Mix the Batter
In a large mixing bowl, combine buckwheat flour, all-purpose flour, and salt. In another bowl, whisk together eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat and melt a little butter. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter, stacking the crêpes on a plate.
For the Wheated Bourbon Roasted Strawberries
- 3
Prepare the Strawberries
Preheat the oven to 375°F (190°C). In a bowl, toss fresh strawberries with wheated bourbon, brown sugar, balsamic vinegar, and black pepper.
- 4
Roast the Strawberries
Spread the strawberries on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, until the strawberries are soft and caramelized.
For the Fried Leeks
- 5
Prepare the Leeks
Trim the leeks and slice them thinly. Rinse under cold water to remove any dirt, then dry thoroughly.
- 6
Fry the Leeks
Heat vegetable oil in a deep pan over medium-high heat. Dredge the leeks in all-purpose flour mixed with salt and fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
For the Pan Seared Foie Gras & Prosciutto
- 7
- 8
Cook the Prosciutto
In the same skillet, add prosciutto and cook for about 1 minute until crispy. Remove from heat.
Assembly
- 9
Assemble the Dish
On a plate, lay down a buckwheat crêpe, top with seared foie gras, crispy prosciutto, and a spoonful of roasted strawberries. Garnish with fried leeks on top.