4,8 / 10
ready in 23 min.
- 8 ozs raw, Grade A Duck Foie Gras (at room temperature)
- freshly ground Black pepper
- 1 ½ Tbsps butter (divided)
- 1 Tbsp balsamic vinegar
- 1 Tbsp Port wine
- 8 scallions (cleaned and trimmed)
- 2 slices cooked Bacon (optional)
- Raspberry sauce (prepared)
How healthy are the main ingredients?salt
1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Large knife, 1 Cutting board, 1 Tablespoon, 1 Citrus juicer, 1 Immersion blender, 1 Medium bowl, 1 Teaspoon, 1 deep bowl
Clean and devein foie gras; cut crosswise into pieces 1/2-inch thick. Season with salt and pepper.
Heat 1 teaspoon butter in a 10-inch skillet or grill pan. Lightly dust foie gras with flour; saute half of the foie gras until golden, about 45 to 60 seconds on each side (center should be pink). Quickly transfer to a paper towel to drain. Drain fat from skillet and repeat the process with remaining foie gras. Discard all but 1 tablespoon of fat from skillet. Add balsamic vinegar and port; bring to a boil and reduce slightly.
In a separate skillet, heat remaining butter and saute spring onions until tender.
Arrange sauteed onions and foie gras on individual plates, garnish with a piece of cooked bacon and a dollop of raspberry sauce. Drizzle with balsamic sauce. Serve.