1. Srinkle salt and pepper on both sides of the foie gras and keep at room temperature. 2. Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates. 3. Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras). 4. Place the foie gras on the pears. 5. Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary. 6. Try serving with a little green salad, using any remaining sauce as the dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
