Grilled Duck Foie Gras with Baby Spinach and Baerewecke Recipe

Ingredients:

• 4 slices of duck foie gras, about 60g each
• 100g of baby spinach
• 150g of baerewecke, sliced
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to high.
2. In a bowl, toss the baby spinach with 1 tbsp of olive oil and a pinch of salt and pepper.
3. Grill the baerewecke slices for 2-3 minutes on each side or until lightly browned. Set aside.
4. Season the foie gras slices with salt and pepper on both sides.
5. Place the foie gras slices on the grill and grill for 2-3 minutes on each side or until crispy on the outside and still pink on the inside.
6. To serve, place some baby spinach on each plate and top with a slice of foie gras. Garnish with the grilled baerewecke slices and drizzle with the remaining olive oil.

Verdict:

This dish is a perfect combination of rich flavor and texture. The foie gras is crispy on the outside and melts in your mouth on the inside, while the baby spinach and baerewecke provide a nice contrast of freshness and crunch. It’s a great dish for special occasions or when you want to impress your guests.

Serving Suggestions:

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also serve it with a side of toasted bread to soak up any excess sauce. Enjoy!