Hamburger with foie gras

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  • Time: Preparation : 10 minutes Cooking : 7 minutes
  • Servings: 4
  • Complexity: Easy
  • Category: Main courses

4 hamburger buns

15 ml (1 tbsp) butter

4 slices foie gras 

20 ml (4 tsp) apple cider vinegar

120 ml (8 tbsp) apple sauces

A few leaves of mesclun

20 slices homemade rosemary-flavoured tomato confit

30g (1oz) slices of aged cheddar

 

Rosemary-flavoured tomato confit

10 tomatoes (preferably meaty ones)

Olive oil, to taste

65 ml (1/4 cup) fresh rosemary

Salt and pepper, to taste

 

Method (Hamburger)

1- Preheat oven to 400°F.

2- Slice the buns in two and toast them inside and out in a skillet with a bit of butter over medium-high heat.

3- Sear the foie gras slices in a skillet over high heat so they brown nicely, and put them in the oven for 5 minutes.

4- During this time, mix the vinegar with the apple sauce. Spread this mixture, together with the mesclun, tomato confit, and cheddar cheese on the four buns. Add the foie gras and then, cap with the top halves of the buns. Serve with home fries.

 

Method (Rosemary-flavoured tomato confit)

1- Preheat oven to 200°F.

2- Cut the tomatoes in two and then, remove the cores and seeds.

3- Mix all the ingredients in a bowl.

4- Spread the tomatoes on a pastry sheet and put in oven. After 3 hours, check to see if the
tomatoes are completely free of moisture. If not, continue cooking 15 minutes longer.

YOU CAN DOUBLE OR EVEN TRIPLE THIS RECIPE WHEN YOU HAVE LOTS OF TOMATOES IN THE GARDEN AND THEN FREEZE THE PREPARATION IN SMALL QUANTITIES IN FREEZER-PROOF BAGS OR CONTAINERS.

by Guillaume Charbonneau, from livret de recettes L'hiver: Matin, midi et soir, p. 33.

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