Semi-cooked foie gras verrines, apples and crispy spice bread

Method

1. 1

   Apple Preparation: Peel the apples and cut them into small regular cubes.

2. 2

   Cooking the compote: Melt the butter in a hopper, add the apple cubes with a little water and mix well. Cover and simmer over medium heat for about 8 minutes until the apples are melted but keep their pieces. Add some pepper and book.

3. 3

   Preheat the oven: Meanwhile, preheat your oven to 180°C.

4. 4

   Crumble Preparation: Cut the slices of Gingerbread into pieces and mix them to obtain a rather coarse breadcrumb.

5. 5

   Crumb roasting: Spread the gingerbread bread bread on a baking sheet and bake for 5 minutes.

6. 6

   Mounting of verrines: In each verrine, place a generous tablespoon of apple compote, add foie gras cubes and sprinkle with gingerbread. Serve and taste without delay.

Nutrition

calories

380 kcal

fatContent

28 g

fiberContent

3 g

sugarContent

10 g

sodiumContent

320 mg

proteinContent

12 g

cholesterolContent

85 mg

carbohydrateContent

18 g

saturatedFatContent

16 g

unsaturatedFatContent

12 g

Indicative values from the source, for the original recipe.

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