Foie Gras is tasty, plain and very easy. Decadently rich with an unique sweet taste, it's essential feature is that its fat melts at simply below body temperature level. Foie gras is a rich pate made from the liver of ducks and geese that have actually been force-fed and fattened up until their livers end up being enlarged.
It has a rich flavour and the structure is silky smooth. Foie gras is an excellent French special, and really costly. It's offered both fresh or prepared. Cooked foie gras livers are baked in a bain-marie and after that cooled. If you've bought foie gras at dining establishments, you've most likely been surprised by the massive cost and the meager part you get.
Ingredients
� 1 quart veal or chicken stock (low-sodium)
� 1/4 cup aged balsamic vinegar
� 2 tbsp red currant jelly
� 12 small dried mission figs, quartered
� 4 slices white bread, crust trimmed, toasted
� salt and pepper to taste
� 4 slices grade "A" foie gras (2 to 3 ounces each)
Directions:
1. Include the very first 4 active ingredients into a pan and minimize on medium heat, till just about a cup of liquid remains.
2. The sauce will certainly thicken a little as it lowers.
3. Beware not to lower too far, as the sauce will certainly burn.
4. Season with salt and pepper to taste.
5. Keep warm and comfortable.
6. Salt and pepper the foie gras pieces kindly on both sides.
7. Heat a dry frying pan on high heat till extremely, hot (this is crucial!).
8. Seared the pieces for 1-2 minutes per side.
9. The foie gras will certainly brown and must be heated up through, however eliminated prior to the pieces start to diminish considerably, and lose too much of their fat.
10. Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce.
11. Serve instantly.
Ingredients
� 1 quart veal or chicken stock (low-sodium)
� 1/4 cup aged balsamic vinegar
� 2 tbsp red currant jelly
� 12 small dried mission figs, quartered
� 4 slices white bread, crust trimmed, toasted
� salt and pepper to taste
� 4 slices grade "A" foie gras (2 to 3 ounces each)
Directions:
1. Include the very first 4 active ingredients into a pan and minimize on medium heat, till just about a cup of liquid remains.
2. The sauce will certainly thicken a little as it lowers.
3. Beware not to lower too far, as the sauce will certainly burn.
4. Season with salt and pepper to taste.
5. Keep warm and comfortable.
6. Salt and pepper the foie gras pieces kindly on both sides.
7. Heat a dry frying pan on high heat till extremely, hot (this is crucial!).
8. Seared the pieces for 1-2 minutes per side.
9. The foie gras will certainly brown and must be heated up through, however eliminated prior to the pieces start to diminish considerably, and lose too much of their fat.
10. Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce.
11. Serve instantly.
