1 whole foie gras (about 1.5 lbs.)
Flour
Salt and pepper
1/2 cup balsamic vinegar
1/2 cup port wine
Mixed greens
Preparation:
Combine balsamic vinegar and port wine and reduce until thick and syrupy. Keep warm.
Put the whole foie in a bowl of tepid water for one hour. Remove from water and separate lobes. Clean and devein the lobes of the whole, raw foie gras. Cut into slices 1/2-inch thick with a moistened sharp knife. Lightly flour, salt and pepper and cook them for 20 to 30 seconds on each side in a very hot, heavy skillet.
Serving Suggestion:
Place foie gras on mixed greens in plate and nap with port wine sauce.
Variation:
Poached prunes, pears or other fruit goes well with the seared foie gras. I also enjoy seared foie gras with a port wine sauce.
History:
Whole, fresh foie gras is produced by Hudson Valley Foie Gras in New York and can be purchased from D'Artagnan and delivered to California. http://www.dartagnan.com/
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