Oysters with foie gras
Perfect for the end-of-year celebrations, whoursoysters with foie gras are ideal for a Christmas starter. They bring together the two star products of our region and of the end-of-year celebrations, foie gras and oysters. Gourmet, easy to make and tasty, our recipe for oysters with foie gras will change you from the eternal oysters in wine vinegar and shallots.
Ingredients :
- 24 oysters
- 24 small cubes of semi-cooked foie gras
- Espelette pepper
- chopped parsley
- coarse salt
Preparation :
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1
Open the oysters, empty them of their first water and clean them.
Technical moves
How to open your oysters?
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2
Preheat the oven on the grill position.
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3
Place the cubes of foie gras on the oysters then sprinkle with a little Espelette pepper.
Technical moves
How to open your oysters?
How to season and cook your foie gras?
How to devein your foie gras?
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4
On the drip pan, make 24 small piles of coarse salt which will hold the oysters during cooking
Technical moves
How to open your oysters?
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5
Place the oysters on the small heaps of coarse salt on the drip pan and cook for 2 minutes.
Technical moves
How to open your oysters?
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6
Sprinkle with chopped parsley and serve immediately.
Technical moves
How to chop your herbs?
Tips
Take the oysters out of the fridge 1 hour before cooking them. To open the oysters easily, place them in a tea towel folded in 4 and, using an oyster knife, open them from the back, stirring up and down and from left to right. To accompany this recipe for oysters with foie gras, choose a sweet white wine such as a Sauternes, a Monbazillac or a chilled Coteau du Layon. To store oysters best, place them above the vegetable drawer where the temperature is best for oyster storage. Your oysters with foie gras are ready to be tasted! Enjoy your lunch ! Accompany this starter with well toasted country bread toasts.
