back to cookbook
Seared Foie Gras with Red Wine Figs
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp Red currant jelly
- 150 milliliters Red wine
- 150 milliliters chicken stock
- allspice
- peppercorns
- 2 Figs
- 3 Tbsps butter
- 350 grams Foie gras
- 1 sprig Tarragon
back to cookbook
print shopping list
Preparation steps
1.
Bring the jelly, red wine, stock, allspice and pepper to a boil and reduce to about half the original volume.
2.
Thickly slice the figs and sauté in 1 tablespoon butter over low heat for 1-2 minutes. Cut the foie gras into four slices, season with salt and pepper and sear for 1-2 minutes per side in 1 tablespoon hot butter. Add the tarragon and baste the foie in butter.
3.
Strain the sauce through a sieve and stir in the remaining cold butter.
4.
Serve the foie gras with the sautéed figs and sauce.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week