Pan-seared foie gras, spice-roasted clementine, caramelised butternut squash
Serves : 2 /
Preparation Time : about 15 minutes /
Cooking Time : 15 to 20 minutes
A refined festive starter of pan-seared foie gras with spice-roasted clementine and caramelised butternut squash, balancing richness, sweetness and warm citrus notes.
Ingredients
Deveined raw foie gras
2 slices of 90g each
Clementines
2
Butternut squash
1/2
Tarragon
30 leaves
Vanilla pod
2
Thyme
1 sprig
Bay leaf
1
Four-spice mix
(to taste) 1 pinch
Fine salt
to taste
Freshly ground peppe
to taste
Maple syrup
1 tsp
Unsalted butter
10g
Directions
1. ROASTED CLEMENTINES
-
Peel the clementine and separate into two halves.
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In a pan, add the clementine, four-spice mix, vanilla seeds and pod, thyme, bay leaf and maple syrup.
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Roast over medium heat until lightly caramelised.
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Baste regularly with the cooking juices.
2. CARAMELIZED BUTTERNUT
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Cut 4 to 5 evenly sized cubes.
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Pan-fry in a little butter.
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Add a dash of clementine juice to glaze.
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Cook until lightly golden.
3. COOKING THE FOIS GRAS
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Heat a pan until very hot, without any fat.
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Sear the foie gras for 30–45 seconds on each side.
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Season at the end of cooking.
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Drain on absorbent paper.
4. PLATING
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Place one roasted half-clementine on each plate.
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Add the cubes of butternut squash.
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Arrange the slice of foie gras on top.
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Finish with tarragon leaves, fleur de sel and a drizzle of the reduced juices.
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