I had tasted these little “tatins” of foie gras, gingerbread and apples in Bordeaux (see the culinary trip: Bordeaux!). So I tried to make this recipe again and came up with this result. These mini-tatins will become a classic for me because they were simply delicious! A perfect recipe if there is too much foie gras after the holidays, or for to accommodate it in an original way. I cook the apples in the fat of the foie gras (the yellow fat) with spices and then they are flambéed with calvados before slowly caramelizing before finding their place on a soft slice of semi-cooked foie gras!
Cut not too thick slices of gingerbread. With a 6cm circle, cut directly into the slice like a cookie cutter.
Do the same with the remaining slices.
Cut 4 good slices of semi-cooked foie gras. Push the slice into the circle…
Then fill in the holes with the remaining pieces. Set aside in the refrigerator.
To cook the apples, use the yellow fat from the slices of foie gras. Put in the equivalent of a tablespoon.
Cut the apples into quarters and then into small pieces.
Put the pan on a fairly high heat (and watch it anyway!!). Add the apples to the melted fat.
Season with salt and pepper, sprinkle with “4 spice” mix and lightly dust with sugar.
When the apples start to get soft, add the cognac.
Then flambé! Ever since I was a kid, I’ve loved that moment when you flame the contents of a pan!
Then let the apples cook until some of them are melted and caramelized.
Let cool completely. Fill the circles with the apple sauce.
Smooth the surface with a spoon. Let stand in a cool place for at least three hours.
Before serving, blow dry the outer edge of the circle.
Then gently remove the top of the pan.