Marbled Foie Gras with Pistachios, Apricots, and GingerbreadON DINE CHEZ NANOU
Quick, easy, and in 30 minutes have a luxuriously smooth marbled Foie Gras. Balsamic vinegar, pistachios, and gingerbread are used to elevate the gamy taste of Foie Gras and add bitterness. Delicately paired with the sweetness of dried apricots and nutty, smooth, texture of the hazelnuts. Serve next to some bright succulent apricots, a few baby spinach leaves, crackers, and scattering over a few bright green, chopped pistachios for an artistic mouth-watering appeal.
- Dice 8 dried apricots in small cubes.
- Chop the pistachios with a knife or with a rolling pin without reducing them to powder.
- Cut the gingerbread slices depending on the size of circle or rectangle forms used.