Sauteed Foie Gras With Pineapple
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Peel the pineapple, cut it in quarters and remove the heart of the fruit
2
Slice into 1/4-inch sections
3
Caramelize the honey and add the pineapple slices
4
Cook until golden and caramelized
5
Deglaze with the sherry vinegar
6
Add the veal stock and add the butter
7
Add the cracked black pepper and keep the sauce warm
8
Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color
9
Remove the foie gras from the pan and drain it on a paper towel
10
In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras