HALAL DUCK FOIE GRAS WITH PEARS
- 1 uncooked Réghalal duck foie gras
- 1 peeled and chopped onion
- 3 pears
- 30g honey
- 4cl pomegranate syrup
- 6 pinches of pepper
- 6 pinches of hand harvested sea salt
Peel the pears and cut them into quarters.
Caramelise the honey in a hot pan. Brown the pears in the honey for 2 minutes and then add the onion and the pomegranate syrup. Cook for 10 minutes Cut the foie gras into 2 cm thick escalopes. Place the foie gras escalopes into a hot pan for 10 seconds, flip them over and turn off the heat. Finish cooking the foie gras in the hot pan for another 3 minutes. Season with hand harvested sea salt and pepper.
Serve the foie gras with the pears. Enjoy!