Get inspired for your Christmas aperitif recipes! Pair your foie gras with the finest winter fruits in a creation that is as beautiful as it is delicious. Your guests will devour these sweet-and-savory foie gras skewers. Garnished with quince paste and fresh pear, these foie gras amuse-bouches will surprise everyone at your Petrossian festive dinner.
Preparation: 20 minutes
Ingredients for 6 people
- 450 g Petrossian semi-cooked goose foie gras
- 2 large Comice or Williams pears
- Quince jelly (from your cheesemonger)
- Skewers
- ½ lemon juice
- Pepper
Method
- Cut the foie gras, pear, and jelly into evenly sized slices.
- Brush the pear slices with lemon juice to prevent browning.
- Use a 2–2.5 cm round cutter to cut circles of identical size.
- Stack a circle of quince paste, a circle of foie gras, another circle of quince paste, then a circle of pear.
- Insert a skewer in the center to hold the layers together.
- Season with freshly ground pepper.
- Keep well covered in the fridge until serving.
To make this Christmas aperitif recipe, browse the Petrossian foie gras in the e-shop. Goose or duck, plain or truffled, each foie gras adds its own original touch to this festive recipe. Products are delivered fresh to homes in France and across Europe within 24–48 hours.
Photography: Aimery Chemin • Food Styling: Coralie Ferreira
