Foie Gras with Caramelised Nectarines
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Preparation steps
1.
Season the liver with salt and ground black pepper; dust with flour and tap off any excess.
2.
Melt half the butter in a frying pan and fry the liver on all sides until golden brown. Remove from the pan and keep warm for a short while.
3.
Add the peaches to the pan, fry briefly and deglaze with the Madeira and cognac. Stir in the remaining butter and a pinch of cinnamon, bring to a gentle simmer and arrange on warmed plates with the liver. Serve immediately.