Cubes of foie gras with gingerbread crumb, date and tomato ketchup

Recipe created by Philippe Garret for Sarrade.
Difficulty :
Preparation :
25 min
Baking :
45 min
Type of recipe :
Apéritif

INGREDIENTS Serve 10
500g deveined foie gras
7g table salt
2g ground Penja white pepper
500g gingerbread


KETCHUP:
1 tsp chopped garlic
8 pitted Medjool dates
1 chopped shallot
1 pinch of salt
2 dl tomato juice
1 tablespoon olive oil
3 tablespoons cider vinegar
3 tablespoons tomato purée
1 pinch of 4 spices

 

INSTRUCTIONS:

Dry the gingerbread in a traditional oven or microwave, delicately mix into small pieces

Season the foie gras with salt and pepper

Put into a terrine

Cook in the oven at 150°C, in the bain marie, for 1 hour

Refrigerate for 24 hours

Slice the dates thinly

Mix it all for the ketchup and cook over a gentle heat for 15 mins

Mix and chill

Unmould the foie gras terrine and cut it into 2cm cubes

Roll them in the gingerbread crumb

Help yourself with cocktail sticks and dip into the ketchup

Find all of our foie gras recipes

Enjoy your meal