Tarte Tatin of Duck Foie Gras

Monday 03 October 2005

A receipe from JP Chevré, Conseiller Culinaire for Rougié.

Total time	:	55min.
Preparation	:	35min.
Cooking time	:	20min.
Difficulty	:	Easy
Quantity	:	1

Ingredients

• Puff pastry : 0.8 oz
• Apple : 1/2 piece
• Rougié flash frozen slice of duck Foie Gras : 1 slice
• Honey : 0.35 oz
• Salt, pepper, butter : Sufficient quantity

Preparation

1. Wash and peel the apple, cut it in two and take off the pips. Cut in thin slices and reserve.
   
   
2. Season the slice of duck foie gras with salt and pepper. Once the slice is thawing out, pan fry it on each side. Reserve on absorbant paper and keep warm.
   
   
3. Brush the apple slices in a frying pan with duck fat and add little honey. Put the apple slices at the bottom of a little mould (diameter 10 cm).
   
   
4. Put down the slice of duck foie gras and cover with the puff pastry.
   
   
5. Cook in the oven at 220°C during 5 min.
   
   

Advise

Presentation : Turn out on warm plate and serve with a salad seasonned with cider vinegar.

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