Monday, December 26, 2005

Sauteed Foie Gras with a Balsamic-Red Currant Sauce

For two

Two 1/2- to one-inch thick slices of raw duck or goose liver at room temperature, deveined
Flour for dusting
1/3 c balsamic vinegar
2 T red currant jam

Have serving pieces ready in a warm oven. If using toast, have the toast ready on the individual plates or platters.

Heat an empty non-stick skillet on medium-high heat for two minutes.

Lightly dust the foie gras on both sides with flour. When pan is hot, add the foie gras. Let it cook without moving it. Cook for 45 seconds per side for 1/2-inch thick pieces; one minute per side for one-inch slices. It will still be pink on the inside. Transfer to serving pieces and put in warm oven.

Drain fat from pan (don't wipe out). Add balsamic vinegar and deglaze pan. Add jam and let it cook for another minute. Spoon over foie gras and serve immediately.

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