Recipe: Foie Gras on a bed of Beerawecka

Published: 2020-10-23 18:21:28
Categories : Festive recipes , General , Our recipes

Festive recipe: Beerawecka and Foie Gras

To give you a little history…

Beerawecka, a festive favourite in Alsace and Germany - also known as Berewecka in the Bas-Rhin region - is a bread roll with dried fruits, enjoyed with sweet or savoury serves. Accompanied by foie gras, the recipe put together for your festivities by our Maison guarantees a an elegant wonderfully indulgent tasting experience.

Practical info

Difficulty

Easy

Preparation time

  • 30 minutes for preparation
  • 2 hours for chilling in the fridge

Ingredients

For approx. 6 people, you'll need:

  • 2 Beerawecka from our Maison
  • 1 Mango
  • 400g whole duck foie gras
  • 250g pitted black cherries
  • 250ml water
  • 25g caster sugar
  • 4g agar-agar powder
  • Edible flowers
  • Chives
  • Watercress

Method

Step 1 - Black cherry jelly

In the water, bring the pitted black cherries to boil. Stir the mixture, then strain.

Mix the sugar and agar-agar, previously combined, into the cherry juice and bring to boil for 30 seconds. Pour the mixture to 3mm thickness in an approx. 20cm square tray.

Leave to coll at room temperature, then chill in the fridge for a minimum of 2 hours.

Step 2 – Mango, foie gras and our Beerawecka

Finely slice the mango then cut into 5cm squares using a knife or a pastry cutter.

Cut 6 slices of foie gras, around 1 cm in thickness, then cut into 5cm squares using a knife or a pastry cutter.

Cut 24 slices of our Beerawecka, around 3mm in thickness. Then, cut each slice into quarters, so that they can form a four-leaf clover shape when the slices are positioned on a plate.

Finally cut out six 5cm squares of black cherry jelly with a knife or pastry cutter once taken out of the fridge.

Step 3 – Dressing the plate

Add 4 slices of Beerawecka onto each plate, forming a clover shape.

In the middle of the Beerawecka, stack slices of mango to a height of 5mm. Add the square of foie gras on top of the mango.

Add the black cherry jelly on top of the foie gras.

Finish the composition with a very thin slice of Beerawecka.

Decorate the plate with chive stems, a few watercress leaves and some edible flowers.


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