Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Foie gras, apple-maple crumble
INGREDIENTS :
APPLE PUREE
- 4 apples, peeled and diced
- 210 ml of Maple syrup
- 85 ml of Spell
- 190 ml butter, diced
- Sufficient quantity of fleur de sel
FLEUR DE SEL CARAMEL SAUCE
- 335 ml maple syrup
- 270 ml cream
- Sufficient quantity of fleur de sel
WALNUT CRUMBLE
- 170 ml ground almonds
- 125 ml all-purpose flour
- 170 ml halved pecans
- 85 ml of granulated maple sugar
- 85 ml salted butter, room temperature
- 4 slices of foie gras (75 g each)
PREPERATION :
For the apple puree
- Put the maple syrup in a saucepan and bring to a boil until the caramel is amber. Add the apples and half the Sortilège. Cook, stirring occasionally, until the apples are completely cooked. Add the butter, the rest of the Sortilège and mix. Sprinkle with fleur de sel
For the caramel sauce
- Put the maple syrup in a saucepan and bring to a boil until the caramel is amber. Remove from the heat and add the cream. Add the fleur de sel and mix until well blended
For the crumble
- Preheat the oven to 180 °
- In a bowl, combine all the ingredients and beat with an electric mixer. Transfer to a cookie sheet and break up into small pieces
- Bake for 20 minutes
For the foie gras
- Heat a skillet over high heat without fat.
- Fry the slices of foie gras for about 1 minute on each side
To dress, place the apple puree, foie gras and crumble.
Drizzle with the fleur de sel caramel sauce
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