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bombón de foie y turrón duro

Foie-gras and crunchy turron bonbon with caramelized onions

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The recipe for foie-gras bonbons with crunchy turron and caramelised onions

Foie chocolates, a surprising fusion of flavours that will win over every palate.

Follow all the steps and ingredients to enjoy the flavours.

 

Delaviuda crunchy turron is at the heart of this dessert. See how to prepare it:

  • Time: 30 minutes
  • Servings: 4
  • Difficulty: Medium
bombón de foie y turrón duro
  • 100 g Delaviuda crunchy turron
  • 200 g duck foie-gras
  • 100 g crispy almonds
  • 200 g onions, cut in thin slices
  • 100 g slice of bread
  • 20 g butter
  • 20 g sugar
  • 20 ml olive oil
  • 3 g salt
  • 3 g pepper
  • Crush the crunchy turron in small pieces.
  • Empty and place the duck foie-gras in a bowl and mixed it with the chopped turron and add salt and pepper.
  • Form the bonbons with the mixture of foie-gras and turron.
  • Coat with the crispy almonds. Cool it on the f ridge so they’re more solid.
  • In a big f rying pan, melt the butter and the olive oil to medium heat.
  • Add the thin sliced onions and cook it slowly, stir once in while until the onions are golden brown.
  • Add the sugar and cook it for some additional minutes until the onions are caramelized. Season with salt and pepper to taste. Set it aside.
  • Put the caramelized onion over a slice of bread, and place the foie-gras and turron bonbon over every slice of bread and serve it.

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