Foie gras escalopes, like a pinchos

Prepare the onion fondue: Sauté the sliced onions with butter, sugar, red wine, and a pinch of four-spice. Let it simmer slowly until achieving a tender and well-caramelized texture.

Brown the croutons: Heat a drizzle of olive oil in a pan, then brown the croutons on each side until they are crispy and golden.

Pan-fry the cutlets: Place the still frozen foie gras cutlets in a cold pan and cook them over low heat until they achieve a nice golden coloration.

Assemble the pinchos: Place the croutons on a board, add a spoonful of onion fondue, then place a mini foie gras cutlet on top.

Add the finishing touch: Add a few finely chopped slices of piquillos and finish with some fresh herbs to bring freshness and color.