Seared Foie Gras With Foie Gras Soup Dumplings Recipes
FOIE GRAS ON A BED OF PEARS
This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.
Provided by frusakam
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
- Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
- Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
- Place the foie gras on the pears.
- Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
- Try serving with a little green salad, using any remaining sauce as the dressing.
Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 42.6, Carbohydrate 15.1, Fiber 2.6, Sugar 10.3, Protein 0.4
ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM
This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.
Provided by Penny Stettinius
Categories Goose
Time 25m
Yield 2 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the foie gras.
- Heat 1.5 TBS of the butter in a skillet until lightly browned.
- Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
- Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
- Remove the foie gras from the pan and set on top of the bread slices.
- Drain the grease from the pan.
- Heat the same skillet again and add the remaining butter.
- Stir in the jam and heat until dissolved.
- Drizzle the jam mixture over the foie gras and bread slices.
- Serve and enjoy!
Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 76.9, Sodium 698.2, Carbohydrate 31.7, Fiber 1.4, Sugar 2.6, Protein 8
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