Foie Gras Escalopes on Spice Bread

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 mins

8 - raw foie gras de canard (fattened duck liver)

8 slices - pain d'épices (spice bread)

2 tablespoons - balsamic vinegar

1 teaspoon - pink baie peppercorns

- sea salt and freshly-ground black pepper

Use a food blender to reduce the Pain d'épice (Spice Bread) to a coarse powder. Season the foie gras on both sides with salt crystals and freshly-ground black pepper. Then coat the foie gras with the spice bread crumbs, pressing lightly with your fingertips or the flat of your hand to help it adhere to the foie gras.
Place the foie gras into a warm non-stick frying pan (add no fat or oil of any kind) and cook on a low heat for 4 to 5 minutes turning them during cooking. Place the escalopes on absorbent kitchen paper and keep warm.
Use kitchen roll to wipe the pan free of excess grease then deglaze with the 2 tablespoons of balsamic vinegar, leave it to reduce a little over a gentle heat.
Place the escalopes of foie gras on plates, sprinkle with a few grains of sea salt and a few crushed pink baies (peppercorns). Pour a thin trace of the balsamic sauce around the foie gras.
Serve and enjoy these escalope de foie gras au pain d'épice as an appetizer or main course with fried fruit (peaches, figs, apples) and a sweet wine, Coteaux du Layon from the Loire Valley for example