Pairs with Cassis
Beau Mac Recipes – Aug 2008. Serves 2.

2 Eggs (beaten)
1 Tbsp Sea Salt
4 oz. Puff pastry dough
1 whole Onion, sliced thinly
1 Tbsp Butter
1 tsp. Sugar
1 tsp. White Balsamic Vinegar
1 sprig Thyme
3 oz. Foie Gras
1 Tbsp Extra Virgin Olive Oil
to taste Salt & freshly ground pepper
2 Tbsp. Pink Pepper Caramel

Brush puff pastry dough with egg wash and sprinkle with salt. Bake puff pastry at 350 degrees for 10 minutes. Allow to cool and cut into 2 portions. Hollow out center of each portion. Add onions, butter, sugar, white vinegar, and a pinch of thyme, salt and pepper to a heated sauté pan. Allow onions to soften and caramelize. Cut foie gras in half and sprinkle with salt and pepper. Heat oil over high in a sauté pan, once oil is hot, lower heat to medium to sear foie gras until golden brown on both sides. Add caramelized onions into the center of each pastry and top with seared foie gras. Season with salt and pepper. Bake pastries in 350 degree oven for approximately 2 more minutes or until just heated through. Drizzle with pink pepper caramel and serve warm.