Seared Foie Gras with Pear and Strawberry Compote

Classic Foie recipe, easy, simple, and makes you look like a hard chef.

Serves: 4

Ingredients

4 pieces Quebec Foie Gras

2 pears - ripe and chefs choice

6 Strawberries

2 tbsp of sugar

1 nice fresh baguette

2 tbsp butter

salt and pepper

Preparation

• start by scoring your foie gently, in a cross cross pattern
• salt it up generously
• in another pan, melt the butter and add the fruit ( very finely diced up - brunoise - google it )
• Sauté the fruit for a while until very soft, gradually add some water to keep it from sticking, ( can use sweet wine instead of water )
• meanwhile, heat a non stick pan quite hot, add the foie gently into the pan and let it sear for about 4 minutes on each side, or until quite dark and brown, not burnt ;)
• remove and let it sit for a few mintues on some paper towel
• take your baguette and cut into thin slices ( 1" thick ) and toast them up with butter

Plating:

• place the croute in middle of the plate, top with foie, and then top the foie with spoonfulls of the fruit mixture, lightly salt it and enjoy.