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DUCK FOIE GRAS
One Foie Gras
Make a Honey Vinegar Sauce:
Combine 1 c duck stock, 1 tsp honey and 1 tbsp sherry wine vinegar in a
saucepan, and reduce by about 1/4 - until sauce begins to thicken slightly. Season with salt and keep warm.
Cut foie gras into 3/8" thick medallions, salt and pepper to taste, heat a heavy sauté pan and sauté in butter over high heat for 20 to 30 seconds per side. (Save small pieces for another use, such as raviolis, foie gras butter or on salads.)
Place sauce on warmed plates, top with sautéed foie gras (blot off excess fat with a paper towel). Garnish with a nasturtium. Serves 4 as an entree.
Tips: For smooth slices, dip a very sharp knife in hot water and dry on a paper towel before each slice.
A good heavy sauté pan that can be heated to very hot is vital.
All ingredients should be ready when you start to cook and foie gras must be served immediately. |
