Pan Seared Foie Gras with Figs and Port Wine Sauce
Ingredients
- 1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
- Coarse salt
- Black pepper, freshly ground
- 6 slices white bread, cut in rounds
- 1 tablespoon extra virgin olive oil
- 4 fresh black mission figs, halved
- 2 shallots, finely chopped
- 6 tarragon leaves, chopped
- 1/2 cup port wine
- 1 orange, juiced, divided
- 2 tablespoons balsamic vinegar
- 1 pat butter
- Pinch sugar
- 1/2 teaspoon orange zest, grated
- 3 heads endive, julienned
- 1 bunch arugula
- 1/2 bunch fresh chives, roughly chopped
- 1/2 lemon, juiced
Instructions
Pan-Seared Foie Gras with Figs and Port Wine Sauce serves 6 original recipe by Food Network.
Organization Tags
Tags easily organize your Recipe Library
Comments