Goose Foie Gras on Gingerbread Recipe
Flavors of Alsace
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note

An original idea from Jean de Derriz, executive chef of the Château de l'Ile for New Year's Eve

- 400 g (14 oz.) goose Foie gras or goose liver
- 4 slices of pain d'épices (French gingerbread)
- 50 g (2 oz.) brown sugar
- 15 g (1 tbsp.) cinnamon
- 120 g (4 oz.) pine honey
- 20 g (4 tsp.) fig or fruit-flavored vinegar
- 200 g (3/4 cup) veal stock
- Foie gras salt
- Freshly ground pepper
- 1 egg
- 100 g (3 1/2 oz.) whole milk
- 150 g (5 oz.) cranberries in syrup
  1. Cut the foie gras into escalopes (thin slices); season with the foie gras salt; keep cold;
  2. prepare the cinnamon caramel: heat the fir-tree honey, let colour lightly, add the fig vinegar followed by the veal stock;
  3. reduce until syrupy, season, add the cinnamon and let infuse;
  4. dip the slices of pain d'épices in a mixture of milk and beaten egg; dip into the brown sugar;
  5. fry the slices of pain d'épices in the clarified butter;
  6. in a non-stick pan, sauté the escalopes of foie gras.

Arranging the plate

  1. Place the "French toast" on the plate and put the escalope of foie gras on top;
  2. pour the sauce around and garnish with cranberries.
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