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Foie gras au torchon canapés with ice cider jelly
Foie gras au torchon canapés with ice cider jelly

Foie gras au torchon canapés with ice cider jelly

Preparation 15 minutes
Cooking time 5 to 6 minutes
Servings 24 bites


  • 8 ml (1 1/2 tsp) powdered gelatine
  • 15 ml (1 tbsp) water
  • 125 ml (1/2 cup) ice cider
  • 12 slices of apple and raisin (or plain) bread
  • 200 g (7 oz) foie gras au torchon
  • Fleur de sel
  • Pink peppercorns
  • 6 chive spears, cut into short lengths


  1. In a bowl, combine the gelatine and the water. Let swell for 5 minutes.
  2. In a saucepan, bring the cider to a boil over medium-high heat.
  3. As soon as it starts boiling, remove from the heat and pour onto the gelatine.
  4. Stir well until gelatine is completely dissolved. Refrigerate for about 2 hours.
  5. Preheat the oven to 200°C (400°F).
  6. Using a cookie cutter, make 2 croutons from each slice of bread.
  7. Place the croutons on an oven-safe baking sheet. Cook in the oven for about 3 minutes.
  8. Turn over and cook for another 3 minutes. Remove from the oven and set aside.
  9. Using a sharp knife dipped into hot water, cut uniform slices of foie gras.
  10. Place one slice on each crouton.
  11. Sprinkle with a bit of fleur de sel.
  12. Cut the ice cider jelly into 1 cm (3/8 in.) dice to garnish each canapé.
  13. Decorate with pink peppercorns and chives.
  14. Serve as an apéritif.
Availability in stores