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Foie gras with caramelised nectarines

Name: Foie gras with caramelised nectarines
Total time: 45 min
Yield: 4
Cuisine: European, French
Ingredients: 21 ozs fresh Foie gras (sliced); flour (for dusting); 0.667 cup butter; 2 Peaches (or nectarines, cut into narrow wedges); 0.25 cup Madeira; 0.25 cup Cognac; ground cinnamon

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Difficulty:

easy

Preparation:

30 min.

Preparation

ready in 45 mins

Ingredients

for

servings

Ingredients: 21 ozs fresh Foie gras (sliced); flour (for dusting); ⅔ cup butter; 2 Peaches (or nectarines, cut into narrow wedges); ¼ cup Madeira; ¼ cup Cognac; ground cinnamon

How healthy are the main ingredients?

Peach cinnamon

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Preparation steps

Season the liver with salt and ground black pepper; dust with flour and tap off any excess.

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.

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.

Foie gras with caramelised nectarines

Ingredients

Preparation steps

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