Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a delicious New Year
Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a New Year full of gluttony
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Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a New Year's Eve full of gluttony
Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a delicious New Year's Eve We have explained the details of the news, step by step, below. Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a delicious New Year Keep reading our news. Here are all the details on the subject.
Cyril Lignac reveals his recipe for pan-fried foie gras with fruits and spices for a New Year full of gluttony
“All in the kitchen” with Cyril Lignac, it's (re) gone! On the Thursday menu 30 December? Seared foie gras with fruits and spices. Here is his recipe.
Cyril Lignac is back in service in All in the kitchen . Monday to Friday, at 18 h 40 on M6, the chef puts on his apron to concoct festive menus for us. As always, a celebrity and connected families are also invited to prepare these New Years Eve recipes. As for Jérôme Anthony, he travels the four corners of France to cook as close as possible to the French. On the Thursday menu 30 December? Seared foie gras with fruits and spices. On your aprons!
Here is the recipe for pan-fried foie gras with fruits and spices, by Cyril Lignac ( Everyone in the kitchen, Holiday menus , M6):
Ingredients for 4 persons :
4 large slices of foie gras 70 g
- 70 g of green lentils from Le Puy
- 1 carrot, peeled and cut into brunoise
1 peeled and chopped Roscoff onion
- 18 g butter
- 1 branch of thyme
- 1 bay leaf
- 1 liter of stock cube
- 1 cinnamon stick
- 1 star anise
- 2 peeled Comice pears
- 50 cl of water
- 125 g sugar
- 1 knife point of saffron powder
- A few sprigs of chervil
- Fleur de sel and freshly ground pepper
- 2 saucepans + 1 spatula + 1 spider
1 plate + 1 stove
In a saucepan, place the butter, let it melt and pour the Roscoff onion and carrot. Sweat them and add the lentils, do not add salt, this will prevent cooking. Pour in the broth, cinnamon, star anise, thyme and bay leaf. Cook 30 minutes. As it cooks, add more broth. At the end of cooking, remove the spices, season with fleur de sel and set aside.
Cut the pears into quarters, remove the core. In a saucepan, pour the water, sugar and saffron, let it boil and immerse the pear quarters. Let them cook for 6 minutes so that they are tender.
In a hot pan, place the slices of foie gras previously seasoned with fleur de sel and freshly ground pepper. Color them, lower the heat and cook for 3 to 4 minutes. At the end of cooking, place them on a plate with a sheet of absorbent paper.
Heat the lentils, place them in a deep plate, harmoniously place the slices of foie gras on top and the pear quarters. Decorate with sprigs of chervil
