Foie Gras with Red Onion Cream

Preparation time: 12 minutes
 

Cooking time: 18 minutes 

Ingredients for 4 persons:
 

Foie gras ravioli: 

• 24 sheets of square Chinese ravioli dough (3 ravioli per person) 

• 180g of raw duck foie gras, cut into 1.5cm on the side

• 2 egg yolks 

• 1 tonka bean 

• Fine salt and pepper from the mill
   

Onion cream: 

• 2 red onions peeled and finely sliced 

• 15g of half salt butter

• 10cl of blond beer

• 33cl of whole liquid cream 

• Some pluches of chervil 

• Olive oil 

• Fine salt and pepper from the mill

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Preparation:

• In a hot pan, pour a dash of olive oil and butter nut, add the onions, salt, color slightly and let caramelize. 
   

• Pour the beer then bring to the boil, lower the fire and cream.
   

• Zest the tonka bean. Season with salt and pepper.
   

• Let cook for 9 minutes.
   

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• Spread 12 sheets of ravioli dough, place 1 cube of foie gras in the center of each leaf, salt and pepper, table around with a little egg yolk, lay a second sheet of ravioli dough and close without making folds to avoid bringing in water and air while cooking.
   

• Drop the coin off and form a round ravioli. 
   

• In a pan of quivering water, dive the ravioli for 3 minutes, drain and put it tin hollow plates.
   

• Table with onion cream.
   

• Decorate with chervil.