Making Exquisite Millefeuille de Foie Gras with Caramelized Pears and Onion Confit
Discover the magic of French cuisine with our Millefeuille de Foie Gras recipe. This luxurious dish, featuring caramelized pears and onion confit, is sure to impress at any dinner party.
Ingredients
- 200g of foie gras
- 4 slices of gingerbread
- 2 ripe but firm pears
- 1 onion
- 50g of sugar
- 1 dl of Madiran wine
- 1 tbsp of honey
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- Salt and pepper
Instructions
- Prepare the caramelized pears: peel, quarter, and deseed. Cook in a light caramel until golden, then set aside.
- Make the onion confit: peel and finely chop the onion. Cook in olive oil until translucent, then add Madiran wine, honey, and balsamic vinegar. Cook until thickened, season, and cool.
- Assemble the millefeuille: cut the foie gras and gingerbread into equal slices. Layer, starting and ending with foie gras. Refrigerate for at least 1 hour.
- Assemble the dish: place a slice of millefeuille on each plate, add a spoonful of caramelized pears, and drizzle with onion confit. Serve immediately.
Tips and Variations
Add a sprinkle of crushed pistachios or toasted almonds for extra crunch. Store any leftover onion confit in an airtight container in the fridge for up to a week.
FAQ
- Can I replace Madiran wine? Yes, any full-bodied red wine can be used instead.
- Is this dish suitable for vegetarians? No, as foie gras is a key ingredient. However, a vegetarian pâté could be used as an alternative.
Conclusion
There you have it – a decadent Millefeuille de Foie Gras that’s sure to impress. Perfect for special occasions, it’s a taste of French luxury at your dining table. Why not give it a try?
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