Apple With Foie Gras, Mesclun, Candied Walnuts and Fine Tart Croustillante



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



Step 1

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.

Step 2

Arrange in a non-stick pan like fish scales. Slowly pan-fry in a little butter until crispy. Cut into long rectangular shapes.

Step 3

Assemble all components on a plate. Drizzle with orange, cranberry and demiglace dressing.

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