Apple With Foie Gras, Mesclun, Candied Walnuts and Fine Tart Croustillante2017-12-06
80 gms. Gooseliver
1 green apple
50 gms. Mesclun
10 gms. Candied walnuts
20 gms. Butter
1 tbsp. honey
1 tsp. cinnamon
2 pcs. Potatoes
Coat the gooseliver with flour and season with salt. Pan-fry iin butter giving it a nice crust. Saute diced green apples in butter, honey, cinnamon and salt. Slice the potatoes into thin scallops.
Arrange in a non-stick pan like fish scales. Slowly pan-fry in a little butter until crispy. Cut into long rectangular shapes.
Assemble all components on a plate. Drizzle with orange, cranberry and demiglace dressing.