Follow the recipe from the chef Marc Haeberlin

Hot foie gras with apricots

INGREDIENTS

- 1 entire foie gras
- A few abricots
- Porto
- 4 slices of gingerbread
- Balsamic vinegar
- Sugar cubes

LA RECETTE DU CHEF

- Reduce the Porto as a caramel : put a half cut of Porto and 3 tablespoons of balsamic vinegar in a pot. Add 4 cubes of sugar and cook slowly.
- Cut the crust of the gingerbread, and make little cubes. Cook them with butter and oil to get them crusty and colored.
- Take away the excess butter by putting them on an absorbing paper, and keep them warm.
- Cut the apricots in quarters and remove the cores. Cook them with butter, and add some sugar if there are young.
- Separate the foie gras in two parts. Remove the fiel (green part) and cut 4 slices.
- Add salt and pepper to the slices, before cooking them with a little oil.
- Drain the foie gras on an absorbing paper.
- Use a deep plate, first the apricots , after make some draws with the reduction of Porto, then put the foie gras , and add a few cubes of gingerbread.

Starter for 4 persons
Preparation time : 3 hours
Difficulty : Beginner
Required Material : None