Escalopes of duck foie gras – Spiced roasted pears
12 escalopes of duck foie gras weighing 50g each
salt and freshly ground pepper
3 ripe pears
1/2 a teaspoon of Espelette chilli
1 teaspoon of paprika
a little water
Peel the pears, cut them in half along the length, remove the cores and the pips.
Preheat the oven to 200 C
Remove a little fat from the foie gras and place it in a frying pan.
Heat the pan and add the pear halves.
Pour the honey and the spices (chilli and paprika) over the pears.
Moisten with a little water and cook for 15 minutes. Then put the pears in the hot oven uncovered for 1 minute until they are well browned.
Remove the pears from the oven and keep them hot.
Heat your Cristel Céram'in frying pan until it is extremely hot, and cook the escalopes of foie gras for one minute on each side.
Drain the escalopes on kitchen paper and serve immediately accompanied by the pears arranged in a fan.