Duck Foie Gras Toast with Berawecka-Style Dried Fruit Chutney
Persons
10
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- 200 g lightly cooked foie gras
- Butter
For the chutney :
- 100 g figs
- 30 g dried apricots
- 10 g pistachios
- 10 g hazelnuts
- 10 g walnuts
- 10 g raw almonds
- 20 g butter
- 10 cl red wine
- 1 cinnamon stick
Preparation steps
Dried fruit chutney :
- Start by crushing the dried fruit, then roast carefully in butter over a low heat.
- Add the figs and apricots previously cut into pieces, cook for 2 minutes, then deglaze with red wine and add the cinnamon stick.
- Leave to simmer gently until you obtain a delicious compote.
- Remove the cinnamon stick then leave the compote to cool.
Assembly :
- Start by cutting the slices of bread, then pipe on the dried fruit chutney and then cover with a generous slice of foie gras.
Chef's tip
To obtain a roasted chestnut flavour, toast the slices of bread on one side.