Toast de foie gras péï, chutney de tomates arbustes et cerises Poc-Poc - ASTER CHEFS

foie gras

🥗Healthier: chicken liver pâté

💰Cheaper: duck liver pâté

Chicken liver pâté offers a similar texture at a lower price.

fig jam

🥗Healthier: honey

💰Cheaper: apple butter

Apple butter provides sweetness and spreadability at a lower cost.

balsamic reduction

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is a more affordable alternative that adds acidity.

truffle oil

🥗Healthier: olive oil

💰Cheaper: flavored olive oil

Flavored olive oil can mimic some truffle notes at a lower cost.

In a pan, add honey and brown sugar and let it caramelize.

Add the cherry tomatoes and flambé with agricultural rum, then let it simmer.

Cut a generous slice of foie gras and season both sides with Madagascar pepper and fleur de sel.

Cut a slice of pain maïs.

In the same pan, cook the foie gras without added fat, allowing the foie gras to grease the bread.

Once cooked, remove the foie gras and let it drain to absorb excess fat.

Begin plating by taking the toasted pain maïs and placing it on a plate.

Top the pain maïs with the foie gras and the chutney of cherry tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens