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

Ingredients

For 4 servings

• •6 6 apples
• •600 g 600 g foie gras mid-cooked
• •200 g 200 g of spice bread
• •40 g 40 g butter
• •Pepper

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.