Ingredients to make Plum Canapé with Goose Foie and Orange Tempura:
- 1 pc. plums
- 80 grams Foie gras
- 2 u. orange
- 10 grams Salt
- pepper (a pinch)
- 50 grams sugar
- 100 dl Water
How to make Plum Canapé with Goose Foie and Orange Tempura:
Cut the plum in half, pit it and put it in the previously heated frying pan. Cut the goose foie in the shape of an escalope and season with salt and pepper on both sides. Put the foie in the pan and fry the plum and the foie on both sides for two or three minutes until it turns golden because of the little fat that the foie will release. Remove the plum and the foie gras and let it rest a bit on a napkin. Cook the two oranges in pieces together with the sugar and water for about 15 minutes.
Contents
Once this time has passed, remove from the heat and pass them through the blender until they are very fine. Put in the freezer for another 15 minutes until it thickens and is ready to cover the plum and foie gras.
