Give Foie Gras. People will remember!

Foie Gras with confit of baby onions

10 min. For 6 people

Ingredients

  • 12 slices of Foie Gras
  • A few leaves of lamb’s lettuce
  • 750 g of white baby onions
  • 125 g de butter
  • 6 tbsp thick bechamel sauce
  • 125 g crème fraîche
  • 2 pinches of sugar
  • Salt and pepper
  • Chives

Preparation

The day before: peel the onions and plunge them into salted boiling water. Leave to cook for 10 minutes, drain and dry with kitchen roll.

In a saucepan, gently melt the butter. Add the onions and cook gently for approximately 10 minutes. Add the bechamel sauce, salt, pepper and sugar and mix with a spatula. Warm the crème fraîche and add it to the onion mixture.

On individual plates, lay a slice of Foie Gras, with a serving of confit onions on the side. Decorate with chives and lambs lettuce.