Foie Gras Escalopes on Spice Bread
Ingredients for Foie Gras Escalopes on Spice Bread
Currently displaying quantities in US Imperial Measurements
How to Cook Foie Gras Escalopes on Spice Bread
- Use a food blender to reduce the Pain d'épice (Spice Bread) to a coarse powder. Season the foie gras on both sides with salt crystals and freshly-ground black pepper. Then coat the foie gras with the spice bread crumbs, pressing lightly with your fingertips or the flat of your hand to help it adhere to the foie gras.
- Place the foie gras into a warm non-stick frying pan (add no fat or oil of any kind) and cook on a low heat for 4 to 5 minutes turning them during cooking. Place the escalopes on absorbent kitchen paper and keep warm.
- Use kitchen roll to wipe the pan free of excess grease then deglaze with the 2 tablespoons of balsamic vinegar, leave it to reduce a little over a gentle heat.
- Place the escalopes of foie gras on plates, sprinkle with a few grains of sea salt and a few crushed pink baies (peppercorns). Pour a thin trace of the balsamic sauce around the foie gras.
- Serve and enjoy these escalope de foie gras au pain d'épice as an appetizer or main course with fried fruit (peaches, figs, apples) and a sweet wine, Coteaux du Layon from the Loire Valley for example
GRAHAM'S HOT TIP:
If you like the idea of cooked foie gras, but don't want to go to the trouble of making Pain d'Épice, you can use ready made Jamaica Ginger Cake or Ginger Loaf Cake. Your own home-made tastes much better but sometimes you must trade convenience for taste!
Reviews of Foie Gras Escalopes on Spice Bread
July 20 2014
No way I could find raw foie gras where i live but I was at Charles de Gaulle airport in Paris and saw them in a shop, vacuum packed. So I bought a couple of packs and carried them home in my flight bag. I've used one pack to make this brilliant recipe and the other pack is in my freezer awaiting our next guests!
The taste of this dish is absolutely sublime. There's no way I can easily describe it except to say that you've got to try it at least once before you die!
moniqueS (4 reviews)
What To Eat Tonight
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.
These are our editorial choices that we have tried and really enjoyed. A real mixture of recipes but all of them certain to please.
Other Duck Recipes
Confit de Canard (Duck Confit) is one of our absolute favourites and, whenever we serve it to non-French guests, they fall in love with it too.
The French are quite partial to eating duck, and with good reason - they cook it extremely well.
Escalopes of Foie Gras with Dates and Pears relies on the rich, buttery, and delicate falvours of fresh (uncooked) foie gras.