Pan-fried Foie Gras on Tomato Bruschetta

Name: Pan-fried Foie Gras on Tomato Bruschetta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Starters
Ingredients: 400-500g frozen duck liver (foie gras); 1 baguette (French loaf); 160g oil-preserved sun-dried tomatoes; 2 cloves garlic, chopped; 1 tablespoon honey; Good quality coarse salt; Freshly-ground black pepper

Written by Gourmet de Paris

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April 5 2021

Written by Gourmet de Paris

Foie gras can be cooked in so many different ways and in all seasons. It is always a delight for gourmets who love its special taste.

Pan-fried Foie Gras on Tomato Bruschetta

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

20 minutes

Author:

kuali.com

This pan-fried foie gras perfectly highlights the subtlety of duck. With its delicious slices of foie gras, delicately accompanied by tomatoes, garlic and honey and finally enhanced by the traditional touch of salt and pepper, this bruschetta will make you succumb to its charm.

Image ofPan-fried Foie Gras on Tomato Bruschetta

Ingredients

400-500g frozen duck liver (foie gras)
1 baguette (French loaf)
160g oil-preserved sun-dried tomatoes
2 cloves garlic, chopped
1 tablespoon honey
Good quality coarse salt
Freshly-ground black pepper

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Directions

Defrost the duck liver and cut into eight 50-70g slices. Place on a plate and wrap with cling film. Keep in the refrigerator until required.
Cut the baguette into eight 2cm-thick slices at a slant. Toast the bread.
Chop the tomatoes and sauté in a small frying pan for 2 minutes. Add garlic and honey, and cook for 3 minutes over low heat. Spread the mixture onto the toasted baguette.
Pan-fry the foie gras slices in a non-stick frying pan on both sides until golden brown.
Place on the tomato toast. Sprinkle the foie gras with good quality coarse salt and freshly-ground pepper.
Serve with salad leaves seasoned with a balsamic vinaigrette.