Recipes

Ingredients:

Foie gras 

Plain flour

Pink salt

Black pepper

Toasted bread

Balsamic glaze (available at most supermarkets) 

Preparations:

Foie Gras:

Season foie gras with pink salt and black pepper.

Lightly coat all sides of the foie gras with plain flour.

Heat up your pan over high heat and sear each side of the foie gras for 45 seconds.

Plating time:

Slice the bread to the size of the foie gras. 

Toast the bread.

Stack the pan seared foie gras on top of the toast.

Drizzle with balsamic glaze and serve hot.