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Recipe : ***** Warm Duck Foie gras

Warm Duck Foie gras
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    3 min
  • Ready in
    18 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
duck, duck, foie, foie gras, foie gras, warm, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • salt
  • fresh ground black pepper
  • flour
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped chives
  • 2 tablespoons minced fresh chervil or 1 1/2 tablespoons dried chervil
  • 2 tablespoons minced parsley
  • 250 g fresh foie gras
  • 130 ml balsamic vinegar
  • 80 ml walnut oil

  • Recipe preparation steps

  • 1
    Prepare balsamic vinaigrette : In a skillet over medium heat, warm the shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30 seconds.
  • 2
    Add the walnut oiloil and cook for another 30 seconds. Add salt and pepper to taste. Add more walnut oiloil if too tart. Keep warm while preparing the foie gras.
  • 3
    Slice the foie gras into 6 pieces, half an inch thick.
  • 4
    Sprinkle both sides with salt and pepper. Lightly flour each piece, shaking off any excess.
  • 5
    Over medium heat, sauté the foie gras in a dry, non-stick pan for 25 to 30 seconds on each side.
  • 6
    Serve 1 slice per person topped with balsamic vinaigrette.
  • Ready !



 

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