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Caramelize the honey, stir in balsamic vinegar, reduce. Add Port wine, reduce. Add the veal stock, and reduce to obtain a syrupy sauce.
Season with salt and pepper and then sear or grill the seasoned and thawed slices of foie gras. Keep warm on paper towels.
Brown slices of French bread in the same frying pan used to sear the foie gras or on the grill. Put 15g of onion confit on each toast.
Place a slice of foie gras on each toast, set on a warm plate, and baste with the sauce reduction. Serve immediately, alone, or with a mixed green salad seasoned with balsamic vinegar.
grilled or seared duck foie gras
Grilled or Seared Duck Foie Gras
Recipe courtesy of:
Rougie
Recipe Information
Yield: 5 servings
Cook Time: 20 minutes
Level: Easy
Ingredients
- 10 slices (40/60g) Rougi flash frozen duck foie gras
- 100g/3.5oz. Port wine
- 50g/1.75oz. honey
- 150g/5.25oz. balsamic vinegar
- 200g/7oz. veal stock
- 150g/5.25oz. onion confit
- 1 French baguette
Directions
Caramelize the honey, stir in balsamic vinegar, reduce. Add Port wine, reduce. Add the veal stock, and reduce to obtain a syrupy sauce.
Season with salt and pepper and then sear or grill the seasoned and thawed slices of foie gras. Keep warm on paper towels.
Brown slices of French bread in the same frying pan used to sear the foie gras or on the grill. Put 15g of onion confit on each toast.
Place a slice of foie gras on each toast, set on a warm plate, and baste with the sauce reduction. Serve immediately, alone, or with a mixed green salad seasoned with balsamic vinegar.
