> Retour à la liste des apéritis et recettes

French toast Floc de Gascogne and foie gras

Ingrédients pour 4 à 8 personnes :

  • Bread (about a baguette) or brioche bread
  • Butter

For the foie gras sauce

  • 50 g of semi-cooked foie gras
  • 100 ml of milk
  • 100 ml of fresh cream
  • 25 g of white Floc de Gascogne
  • 1 egg
  • 1 pinch of nutmeg
  • 1 pinch of salt & pepper

For the chutney

  • 100 g dried apricots
  • 40 g candied ginger
  • 20 g of honey
  • 20 ml sherry vinegar
  • Curry powder
  • 1 clove of garlic and 1 shallot
  • 1 pinch of pepper

Preparation :

Step 1: 
Finely slice the shallot, garlic clove and dried apricots.

Step 2: 
In a saucepan, place the dried apricots, candied ginger, 1 shallot, 1 clove of garlic, honey, sherry vinegar, 1 pinch of curry and pepper. Simmer everything over low heat for several minutes until you obtain a chutney.

Step 3:
Mix the foie gras with milk, crème fraîche, an egg, Floc de Gascogne AOP and a pinch of salt, pepper and nutmeg. You should obtain a very smooth consistency.

Step 4:
Cut the baguette diagonally to obtain large enough slices or cut large slices of your brioche bread.

Etape 5:
Heat a pan with butter then dip the slices of bread in the foie gras preparation and brown them in it.
Once the slices are colored, place them on a plate with slices of foie gras and a dab of chutney.
Serve warm preferably with a glass of white Floc de Gascogne and accompanied by a salad