Imported from TikTok
Croque Monsieur with Duck Magret and Pan-Seared Foie Gras
A generous croque monsieur filled with cured duck magret, pan-seared foie gras, balsamic caramelized onion, and melting Comté cheese. It is served with duck-fat roasted baby potatoes.
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Ingredients
- 4 tranches Country bread
- 15 tranches Cured duck magret
- 200 g Raw foie gras (Cut into pieces approximately 2 cm thick)
- 1 Yellow onion (Thinly sliced)
- Brown sugar (A little)
- Balsamic vinegar (A little)
- 4 cuillères Isigny cream
- Grated Comté (Grated Comté, quantity not specified)
- 350 g Baby potatoes (Halved)
- Duck fat (For cooking the potatoes and foie gras, quantity not specified)
- 1 gousse Garlic
- Salt (To taste)
- Pepper (To taste)
- Espelette pepper (To taste)
- Herbes de Provence (A little)
- Salad (Small salad for serving, quantity not specified)
Steps
- 1
Cut the raw foie gras into pieces approximately 2 cm thick, then refrigerate them so they firm up before cooking.
- 2
Halve the baby potatoes. Season them with salt, pepper, and Espelette pepper.
- 3
Heat some duck fat in a skillet. Place the potatoes cut-side down in the skillet, along with the garlic clove and a little Herbes de Provence.
- 4
Cover and cook for 15 to 20 minutes, until the potatoes are very tender.
- 5
Thinly slice the onion. Sauté it for approximately 5 minutes, until it begins to brown.
- 6
Add a little brown sugar and let it caramelize.
- 7
Deglaze with a little balsamic vinegar to finish the caramelized onion.
- 8
Season the foie gras pieces with salt and Espelette pepper.
- 9
Heat a little duck fat in a skillet and pan-sear the foie gras for 1 minute on each side.
- 10
Assemble the croques in this order: one slice of bread, Isigny cream, caramelized onion, cured duck magret, pan-seared foie gras, and grated Comté. Close with a second slice of bread, spread it with cream, and finish with grated Comté.
- 11
Bake for 5 minutes, until the cheese has melted.
- 12
Serve the croques with the baby potatoes and a small salad.
Notes
The oven temperature and the quantities of Comté, duck fat, brown sugar, and balsamic vinegar are not specified in the source. The salad is mentioned only at the time of serving.
Nutrition per serving
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