Tarte Tatin of Duck Foie Gras

A receipe from JP Chevré
Total time: 55 min.
Preparation: 35 min .
Cooking time: 20 min.
Difficulty: Easy
Quantity: 1

Ingredients
 
  • Puff pastry: 30g / 1oz
  • Apple: 1/2
  • Palmex flash frozen slice of duck Foie Gras: 1 slice of 50g / 1,7oz
  • Salt and pepper
  • Honey: 10g / 0,3oz
  • Butter: Sufficient quantity
   
Preparation
 
  • Wash and peel the apple, cut it in two and take off the pips. Cut in thin slices and reserve.

  • Season the slice of duck foie gras with salt and pepper. Once the slice is thawing out, pan fry it on each side. Reserve on absorbant paper and keep warm.

  • Brush the apple slices in a frying pan with duck fat and add little honey. Put the apple slices at the bottom of a little mould (diameter 10 cm).

  • Put down the slice of duck foie gras and cover with the puff pastry.

  • Cook in the oven at 220°C / 430°F during 5 min.
   
Advise
  Presentation : Turn out on warm plate and serve with a salad seasonned with cider vinegar.