Foie gras with pear

Prepare caramelized pears:

Cut the fruit horizontally into 2 parts, remove the seed box. In a small deep container, mix water with sugar, squeeze out the juice from 1/2 lemon. Cook the mixture until caramel forms with constant stirring. In the finished caramel, we spread the pieces of pear, caramelize them, turning them on each side.
Add brandy to the fruit and set fire to the contents. Remove the saucepan from the stove, shake each time, letting the fire burn out. Ready-made caramelized pears are left for a while.

Sauce queue:

To prepare the sauce, we extract the right amount of pear juice with the help of a juicer. In a small saucepan, mix the resulting juice with honey and soy sauce, add salt. We send the mixture to a small fire and, stirring, bring it to thickening.

Now we cook the liver directly:

Cut the duck liver into slices 1.5 cm thick and fry in a dry hot frying pan lightly sprinkled with coarse salt. Overcooking foie gras is not worth it - 1 minute on each side will be enough. Excess fat can be removed with paper napkins.

We make the portions:

We heat the plate in the microwave, spread a piece of foie gras, then the lower part of the pear, another piece of foie gras and finish with a pear tip with a tail. Pour all the beauty with pear-honey sauce and serve it on the table.

Enjoy your health!