Pear fuagra

3 servings
40 min

Let's prepare caramelized pears: Cut the fruit horizontally into 2 parts, remove the seed box. In a small deep container, mix water with sugar, squeeze juice from 1/2 of lemon. Cook the mixture until caramel is formed with constant stirring. Put pear pieces into the finished caramel, caramelize them, turning them on each side. Add cognac to the fruit and set fire to the contents. Remove the pan from the stove, shake each time, letting the fire burn out. We leave the finished caramelized pears for a while. Sauce queue: To prepare the sauce, we extract the right amount of pear juice using 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
1. 5 cm slices in thickness and fry in a dry hot pan, slightly sprinkled with coarse salt. Overcooking foie gras is not worth it - it will be enough for 1 minutes on each side. Excess fat can be removed using paper wipes. We arrange the portions: We heat the plate in the microwave, lay out a piece of foie gras, then the bottom of the pear, another piece of foie gras and finish with a pear top with a tail. Pour all the beauty with pear and honey sauce and serve. Enjoy on health!