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Crumble de Pain d’Épice et Foie Gras
Foie Gras with Pain d’Épice Crumble
Preparation info
- For
6
- Difficulty
Medium
- Ready in
1 hr 15
Appears in
Published 2008
Ingredients
- Escalopes of fresh foie gras
6 x 120 g - Pain d’épice
100 g - Butter
Method
- Reduce the balsamic vinegar by half with 20 g of the soft brown sugar.
- Dry the pain d’épice in the oven, then grind it to a powder. Mix it with the melted butter, flour and sugar. Cook this mixture in a 180°C oven on baking paper until golden brown.
- Prepare the polenta by bringing the milk to the boil with the sultanas, pour in the polenta in a
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