Starters and hors d'oeuvres

FOIE GRAS STUFFED MAPLE WATER POACHED PEARS


Ingredients

Poached Pears

  • 6 firm pears
  • 1 L (4 cups) NAPSI-certified maple water
  • 15 ml (1 tbsp) lemon juice
  • 125 ml (1/2 cup) cider vinegar
  • 125 ml (1/2 cup) olive oil
  • 30 ml (2 tbsp) French shallot, minced

Pistachio Crisp

  • 250 ml (1 cup) whole pistachios, shelled
  • 1 egg white, slightly beaten
  • 190 ml (3/4 cup) maple sugar

Assembly

  • Microgreens
  • 125 g (4 1/2 oz) duck fois gras pâté
  • Fleur de sel
Preparation time
40 minutes
Cooking time
40 minutes
Servings
6 portions
Method

Poached Pears

  1. Peel the pears, taking care to keep the stems attached. Using a melon baller, remove the cores through the bottoms of the pears.
  2. Combine pears, maple water, and lemon juice in a saucepan. Simmer over low heat for about 5 minutes or until the tip of a knife easily penetrates the pears. Remove pears and set aside.
  3. Add the vinegar to the cooking liquid and reduce over medium heat until it reaches a syrupy consistency. Remove from heat, add the olive oil and shallot, then whisk until smooth. Reserve.

Pistachio Crisp

  1. Preheat oven to 200°C (400°F).
  2. Wet the pistachios in the egg white, then coat them generously with maple sugar. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes. Let cool and chop coarsely.

Assembly

  1. Just before serving, line plates with microgreens.
  2. Stuff pears with foie gras pâté, arrange them on the microgreen nests and drizzle with vinaigrette. Sprinkle with pistachio crisps and fleur de sel.