Frédéric Coursol
Chef
Frédéric Coursol Chef
6 years ago

20 min

15 min

Ingredients8 persons

  • 250 g (1/2 lb) raw duck foie gras
  • 2 granny apples
  • 1 Tbsp raisins
  • pinch of ground cinnamon
  • 1 1/3 cup flour
  • 3 eggs
  • 1/4 cup milk
  • 1/5 cup olive oil
  • 2 tsp baking powder

Mix the flour with the milk, eggs, olive oil and baking powder. (The batter must be smooth with no lumps.) Add raisins and a pinch of cinnamon.

Pour the batter into silicone muffin tins. Bake for 10 to 15 minutes at 350°F (180°C)
This recipe is a neutral base for savoury cupcakes, to which you can add the ingredients of your choice (ham, chives, Boursin cheese, chorizo, Swiss cheese, blue cheese, etc.). If baking a large cake, bake for 40 minutes.

When the cupcakes are baked, remove from muffin tin and cool on a plate.

Peel and slice the apple. Slice the foie gras thickly (1.5 cm (1/2 inch)). Fry the foie gras and the apple slices in a non-stick frying pan, caramelize and season with fleur de sel and coarsely ground pepper.

Top each cupcake with a slice of foie gras and apple slices. Eat hot at happy hour.

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