Starters | Foie gras | Gastronomic

Cromesquis with foie gras and hemp seeds

8 portions

Preparation: 15 min

Cooking: 5 min

Waiting: 30 min

With their crisp exterior and melting center, our cromesquis have everything to impress!

  • Ingredients

    • 1 foie gras in a cloth
    • ⅓ cup (80 ml) all-purpose flour
    • 2 eggs
    • ¼ cup (60 ml) panko breadcrumbs
    • 1 C. tbsp (15 ml) chopped fresh parsley
    • 1 C. tbsp (15 ml) chopped fresh chives
    • ¼ cup (60 ml) shelled hemp seeds
    • Salt and pepper to taste
    • 125 ml (1/2 cup) canola oil

    FOR THE SAUCE

    • ⅓ cup (80 ml) Mona & Filles blackcurrant jelly
    • ⅓ cup (80 ml) duck demi-glace
    • ⅓ cup (80 ml) port
    • Salt and pepper to taste

  • Preparation

    1. Divide the foie gras into eight parts, then shape each part into a meatball. Refrigerate for 30 to 45 minutes.
    2. When ready to cook, prepare three deep plates. In the first, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs with the fine herbs, hemp seeds, salt and pepper.
    3. Roll the foie gras balls in flour, dip them in the beaten eggs, then coat them with the breadcrumb mixture.
    4. In a saucepan, combine the sauce ingredients. Bring to a boil, then simmer for 3 to 4 minutes over low-medium heat. Keep warm.
    5. In a large skillet, heat the oil over medium heat. Cook the foie gras balls for 1 to 2 minutes, turning them halfway through cooking. Pat dry with absorbent paper.
    6. Serve the cromesquis with the sauce.

  • Notes