Foie Gras on a Bed of Pears

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    slices foie gras, approx. 2 oz. each
  • salt and pepper, to taste
  • 1
    ripe pear, peeled and thinly sliced
  • 1
    tablespoon butter
  • 1
    teaspoon brown sugar
  • 1 12
    tablespoons balsamic vinegar
  • 14
    cup cider or 1/4 cup apple juice
  • fresh rosemary, to taste
Advertisement

DIRECTIONS

  • 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.
Advertisement