Ingredients

• Foie gras (150 - 200 g)

• Cheese (appropriate amount)

• Baguette (appropriate amount)

• Apple (1) Pear (1)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Foie gras marinade ( appropriate amount)

• Honey (appropriate amount)

• Black tea seasoning（3g）

Instructions

1. Wash the goose liver and dry it with a paper towel. Sprinkle the goose liver with appropriate amount of salt, black tea seasoning, black pepper and goose liver marinade (rubs), massage gently to make the seasoning evenly adhere, and marinate for 15-20 minutes.

2. Wash the apples and pears, remove the cores, and cut into thin slices.

3. Heat the pan, add the goose liver, and fry it over medium-low heat. Fry each side for 2-3 minutes until the surface is golden and the inside is slightly soft. Pay attention to the heat and time to avoid the goose liver from burning.

4. Cut the cheese into small pieces or slices and leave it at room temperature to soften.

5. Cut the baguette into thin slices and lightly toast it. Place the fried goose liver, cheese, apple slices, and pear slices on the plate in order. You can drizzle a little honey on the goose liver and enjoy it with the baguette.