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Recipe : ** Whole Grilled Foie Gras With French Beans And Quince Vinegar

Whole Grilled Foie Gras With French Beans And Quince Vinegar
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    15 min
  • Ready in
    45 min
  • Difficulty
    Easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 tablespoons sugar
  • 2 quinces, peeled
  • 2 tablespoons hazelnut oil
  • 4 tablespoons chopped hazelnuts
  • salt
  • 450 g to 600 foie gras, a quality
  • 900 g french beans, ends removed
  • 900 g watercress, rinsed, spun dry
  • 750 ml red wine vinegar

  • Recipe preparation steps

  • 1
    Preheat grill.
  • 2
    Place vinegar in 2-quart saucepan. Core, seed and slice quinces and place in pan with vinegar and add sugar. Reduce by two thirds. Place in food processor and blend until smooth and thick. Set aside.
  • 3
    Bring 2 quarts water to boil and blanch beans 1 to 2 minutes or until crisp and bright green. Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts and 2 tablespoons quince vinegar. Season with salt and arrange on large platter.
  • 4
    Place foie on hot grill and cook to medium-rare, about 3 to 4 minutes per side. Remove, slice and arrange on platter. Drizzle with quince vinegar and serve immediately.
  • Ready !



 

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