Dromersheimer Weißburgunder fruity

Ingredients

• 400 gfresh foie gras
• 2 piecesquince
• 40 gbutter
• 2 tbspforest honey
• 1 tbsplemon juice
• 0,1 tspallspice (ground)
• 1 pinchFleur de Sel
• 0,2 tspwhite pepper
• 4 piecesbrioche slices

Preparation

1. 1Thoroughly wash, peel, and quarter the quince, carefully removing the cores. Slice the quarters into wedges about 1 cm wide.
2. 2Melt half the butter in a pan. Sauté the quince wedges over medium heat for about 5 to 7 minutes until tender.
3. 3Add the honey and lemon juice to the quince. Caramelize the fruit while tossing occasionally, season with allspice, and keep warm.
4. 4Slice the foie gras into approximately 2 cm thick slices. Season with white pepper and a small pinch of salt.
5. 5Heat a heavy skillet over high heat without adding extra fat (or use the remaining butter) and sear the liver slices for about 90 seconds per side so they remain pink on the inside.
6. 6Toast the brioche slices in a toaster or a dry pan until golden brown.
7. 7Arrange the toasted brioche on plates, fan the caramelized quince on top, and place the hot foie gras over it. Serve sprinkled with Fleur de Sel.