Fois Gras with Frisee and Cabbage Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Red cabbage
- 4 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- salt
- sugar
- also
- Oak leaf lettuce (approximately 50 grams)
- Frisée (approximately 50 grams)
- 1 Tbsp Raspberry vinegar
- 1 Tbsp Walnut oil
- salt
- peppers
- 4 Tbsps
- 180 grams Duck Foie Gras
- salt
- peppers
- 1 Tbsp butter
Preparation steps
1.
Trim the cabbage, cut into quarters lengthwise, remove the stalk and cut crosswise into thin strips.
2.
Mix red wine vinegar, olive oil, salt and sugar together and add the cabbage strips. Let stand for about 1 hour.
3.
Rinse, trim and spin dry the lettuce. Mix vinegar with walnut oil and season with salt and pepper.
4.
Rinse the duck foie gras, pat dry and cut into thin slices.
5.
Saute the fois gras in a pan in hot butter until golden brown on both sides. Season with salt and pepper.
6.
Toss lettuce with walnut oil dressing and arrange on plates with the cabbage salad. Add fois gras, garnish with cranberry jelly and serve.
