Peel and fine dice the quince.
In a thick bottom sauce pot make a carmel with the sugar.
When it is golden brown add the white wine and stir to a smooth consistency.
Add the quince, cinnamon, and the curry.
Simmer until the quince is soft.
Set aside and keep warm.
Heat a non stick pan until smoking hot.
Season the foie gras with salt and pepper.
Sear on all sides until slightly soft in the middle.
Remove from the pan and pat dry with a towel.
Serve the foie gras on top of the toasted brioche.
Place 1 tablespoon of the quince on top of the foie gras.
Drizzle the aged balsamic on top for garnish.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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