Foie Gras with Three Jams
Course - Starter
Region - Pays Basque
Description
It is a useful culinary practice to balance strong and rich flavors sweet flavours. We have several jams that are a perfect accompaniment to foie gras. Our award winning Rhubarb is superb in this role but the Raspberry jam and Black Cherry jam can also be used. Why not combine these three special jams to accentuate the subtle undertones of the foie gras ?
Ingredients
For 4 persons
Pre-prepared - Yes
Preparation time
10 minutes (don't forget to chill the can for an hour at least)
Cooking Time - None
* Foie gras entier or bloc de foie gras: 200g - 7 oz
* French baguette, or wholewheat bread: 300g - 11 oz
* Rhubarb jam, Raspberry jam and Black Cherry jam: 200g - 7 oz of each
Preparation
Place the foie gras can in the refrigerator for a few hours and take it out 15mn before the meal. Remove both end of the can and push out the contents. Dip a sharp knife in hot water, wipe it and then cut the foie gras into 7 to 10mm (0.3 inch) slices. Divide up each slice of foie gras into 3 identical sectors.
Slice and lightly toast the bread. Place 3 slices of bread in each plate. Spread each slice with a different jam. Then place a sector of foie gras on each slice of bread.