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  • Rye bread and fois gras with bacon, apple and cabbage sauté
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    By Andreas Viestad

    Rye bread and fois gras with bacon, apple and cabbage sauté

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    I love the sweet combination of cabbage and apples. Combining these major, Northern ingredients with the French classic fois gras is outstanding.

    Serves 4

    PREPARATION:

    • 1

      In a medium pot, placed over medium high heat, fry the diced bacon. Reduce the heat to medium and add the cabbage, apple sauce, apple juice and apple cider vinegar. Stir well and let simmer for 20-25 minutes, until the cabbage has collapsed and become shiny. Add more apple cider vinegar to taste.

    • 2

      Place a generous amount of apple and cabbage mixture on each slice of bread, along with two slices of fois gras. Sprinkle with black pepper.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E05 Nuclear Family Food and tagged , . Bookmark the permalink.
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  • I love the sweet combination of cabbage and apples. Combining these major, Northern ingredients with the French classic fois gras is outstanding.

    Serves 4

    PREPARATION:

    • 1

      In a medium pot, placed over medium high heat, fry the diced bacon. Reduce the heat to medium and add the cabbage, apple sauce, apple juice and apple cider vinegar. Stir well and let simmer for 20-25 minutes, until the cabbage has collapsed and become shiny. Add more apple cider vinegar to taste.

    • 2

      Place a generous amount of apple and cabbage mixture on each slice of bread, along with two slices of fois gras. Sprinkle with black pepper.

    Print Friendly
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