Foie gras, walnut bread and onion compote
Course - Starter
Region - Pays Basque
Description
For this recipe we suggest using a walnut bread to accompany this authentic and traditional delicacy? Red Onion compote adds a touch of sweetness to complete the dish.
Ingredients
For 4 Persons
Pre-prepared - Yes
Preparation Time 10 minutes (Don't forget to chill the can in advance.)
Cooking Time - None
* Walnut bread: 300g - 11 oz
* Red Onion Compote
* Dried fruits (figs, raisins, dates apricots and prunes): 500g - 0.5 lb
Preparation
Place the foie gras can in the refrigerator for a few hours and take it out 15 minutes before the meal. If it is the Foie en bloc remove both the top and bottom of the can before pushing out the contents Dip a sharp knife in hot water, wipe it and then cut the foie gras into 7 to 10mm (0.3 inch) slices.
Slice and lightly toast the walnut bread. Spread each slice with a bit of the red onion compote. Then, place the foie gras slices on the bread.
Some whole dried fruit to garnish the plates is an excellent decoration.
This dish is ideal to serve at the beginning of the meal with a very
sweet white wine or liqueur. Try Jurançon Sec, Sauternes or Pacherenc
du Vic Bilh.