Rye Bread and Fois Gras with Bacon, Apple and Cabbage Sauté
Meet our cheef:
Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
¼ lb. (a little more than 100 g) bacon, cut into dice
Approx. 1 cup (a little more than 2 dl) loosely packed shredded cabbage
2 tbs. apple cider vinegar
1 cup (a little more than 2 dl) apple sauce
1 cup (a little more than 2 dl) apple juice
Additional apple cider vinegar to taste
8 slices of fois gras (block)
4 slices of heavy, Danish-style rye bread
Freshly grounded black pepper
I love the sweet combination of cabbage and apples. Combining these major, Northern ingredients with the French classic fois gras is outstanding.
In a medium pot, place 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.
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.