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Second Courses

Foie with caramelized pear

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: Media
Method:: 10 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

800 gr. foie (fresh Duck liver)
2 conference pears
250 gr. sugar
75 ml. Pedro Ximenez-type sweet wine
Flake salt
Black pepper

Method

Peel and cut pears into quarters. Coat with 50 gr. sugar and reserve.
Heat a frying pan and saute the pears (no oil!) until they begin to caramelize.
Serve the pears on a plate. In the same pan, add the remaining sugar and sweet wine, and allow to reduce until it caramelizes. Remove from heat, strain and allow to cool.
Cut the Duck liver into medallions and saute for 2 minutes on each side, with a pinch of salt and pepper. When golden brown, serve with pears.
Top with the sauce.

Tip

Add a knob of butter and a cinnamon stick to the caramelized pears to give them an even more delicate flavor. You can also use apple or mango for this dish. Instead of sweet wine, try balsamic vinegar or buy a ready-made reduction. Take the liver from the refrigerator 10 minutes before cooking to avoid temperature contrasts between the outside and inside when cooking.

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