Goat Cheese And Pan Seared Foie Gras Sandwich
Description
Prepared by Jerome Cormouls for Ile de France Cheese at
Provence Grill,Miami , Florida
Provence Grill,
Ingredients:
1 Loaf of walnut bread
4 oz duck foie gras (raw)
3 oz Ile de France goat cheese
1 oz raspberry sauce or jam
Pepper blend and Guerande salt seasoning
Few fresh berries
Mache salad
1 tablespoon of fig vinegar
3 tablespoon of virgin olive oil
4 oz duck foie gras (raw)
3 oz Ile de France goat cheese
1 oz raspberry sauce or jam
Pepper blend and Guerande salt seasoning
Few fresh berries
Mache salad
1 tablespoon of fig vinegar
3 tablespoon of virgin olive oil
Methods:
Cut 2 slices (1/2 inch) out of the loaf and toast them.
In medium non-stick pan over high heat, sear the foie gras 40 seconds each side. Reserve on a plate with paper towel, season with salt and pepper.
Spread one slice of toasted bread with goat cheese, the other one with the raspberry sauce. Then add the foie gras and close the sandwich.
In medium salad bowl, toss delicately the Mache salad with fig vinegar and olive oil, then add the berries.
Serve the sandwich on a plate with the garnish salad.
Note: As you prepare your salad, keep the sandwich in the oven to serve it warm.
In medium non-stick pan over high heat, sear the foie gras 40 seconds each side. Reserve on a plate with paper towel, season with salt and pepper.
Spread one slice of toasted bread with goat cheese, the other one with the raspberry sauce. Then add the foie gras and close the sandwich.
In medium salad bowl, toss delicately the Mache salad with fig vinegar and olive oil, then add the berries.
Serve the sandwich on a plate with the garnish salad.
Note: As you prepare your salad, keep the sandwich in the oven to serve it warm.
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