Mini "Tatins" de Foie Gras

A perfect recipe if there is too much foie gras after the holidays, or to accommodate it in an original way. Cook the apples in the fatty liver fat (yellow fat) with spices and are then flambéed with Calvados before slowly caramelize before finding their place on a soft slice of foie gras mi-cuit!

Ingredients

4 slices of gingerbread
4 slices of foie gras
3 or 4 apples
2 or 3 good pinches of spices mixture
1/2 glass of cognac or calvados
10g sugar
salt and pepper

Elaboration

Cut too thick slices of gingerbread. With 6cm circles, cut directly into the slice as a cookie cutter.

Cut 4 slices of foie gras mi-cuit. Push the edge in the circle. Then fill the hole with the remaining pieces. Refrigerate.

To cook the apples, use yellow fat slices of foie gras. Put the equivalent of a tablespoon. Cut the apples into quarters and then into small pieces. Salt and pepper, sprinkle mixture "four spices" and sprinkle lightly with sugar. When the apples begin to be tender, add e cognac and flambé. Then cook the apples until they are melted and caramelized. Cool down completely. Fill in the circles with stewed apples. Refrigerate at least three hours.