Croq’ Foie Gras

Preparation time

10 min Picto four 10 min

Ingredient

16 slices of brioche
8 slices of semi-cooked Foie Gras
200g of shallots
1 tablespoon of vergeoise sugar
2 tablespoons of balsamic vinegar
1/2 teaspoon of Espelette pepper
70g of fig jam

Mince the shallots and gently sauté them in a pan over medium heat, stirring regularly.

Add the vinegar, sugar, Espelette pepper, salt and pepper and continue cooking for about 5 minutes, until they form a compote. Taste and adjust the seasoning if necessary.

Place the brioche slices in the toaster for 20 seconds, then spread with the shallot fondue, add a generous slice of Foie Gras and complete with the fig jam.

Serve immediately with a salad of your choice.

Simply delicious!

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