Crumble de Pain d’Épice et Foie Gras

Name: Crumble de Pain d’Épice et Foie Gras (Foie Gras with Pain d’Épice Crumble)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: For 6
Cuisine: French
Ingredients: Polenta 100 g; Sultanas 50 g; Escalopes of fresh foie gras 6 x 120 g; Butter 100 g; Pain d’épice 100 g; Soft brown sugar 60 g + 20 g; Milk 600 ml; Flour 60 g; Salt, pepper; Balsamic vinegar 200 ml

Foie Gras with Pain d’Épice Crumble

Preparation info

For
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Escalopes of fresh foie gras 6 x 120 g
Pain d’épice 100 g
Butter

Europe
France
Main course
Mediterranean

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