1 Review

This was a simple and very tasty first course. My pears were firmer than required but ended up cooking them for longer. They need to be slightly firm to give the dish a bit of texture. I layered the ingredients with pears on bottom, a few mesclun salad leaves and then foie gras and a sprig of rosemary for garnish. The balsamic sauce drizzled over the dish cut the richness of the foie gras with a few drops to decorate the plate. Highly recommended for foie gras lovers!

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wydb116 May 20, 2007
Foie Gras on a Bed of Pears