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Foie Gras Escalopes on Spice Bread

Ready in 15 mins

Recipe by Graham 

This recipe for Foie Gras on Spice Bread (escalope de foie gras au pain d'épice) is quick and easy and very, very, very tasty! You can use my own recipe for the Pain d'Épice (Spice Bread). Quantities shown here are for four main courses. If you halve the quantities, it makes an excellent stater course.

Foie gras means "fat liver" in French because it is the liver of a duck (or sometimes goose) that has been specially fattened. This fattening is usually done through force-feeding the ducks on corn. Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak. This recipe uses whole fresh livers (uncooked), so don't confuse it with the tins or jars of cooked foie gras.

Preparation Time

5 Minutes

Cooking Time

10 Minutes
A Top Choice Recipe for Extravagance

Ingredients for Foie Gras Escalopes on Spice Bread

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Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Foie Gras Escalopes on Spice Bread

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
GRAHAM'S HOT TIP:
If you like the idea of cooked foie gras, but don't want to go to the trouble of making Pain d'Épice, you can use ready made Jamaica Ginger Cake or Ginger Loaf Cake. Your own home-made tastes much better but sometimes you must trade convenience for taste!