Salad Of Frisee And Sauteed Foie Gras
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
38
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat skillet on high
2
Sprinkle foie gras with salt and pepper
3
Just before the skillet reaches smoking point, add foie gras to the pan
4
Quickly brown the foie gras on high heat
5
Serve on top of a mound of frisee
6
Drizzle with Port Wine Sauce
7
To make Port Wine Sauce: Heat 1 tablespoon oil in heavy large skillet over medium-high heat
8
Score the skin and season duck breasts with salt
9
Add the duck breasts to skillet skin side down and cook 4 minutes
10
Turn and cook about 2 minutes longer for medium-rare
11
Transfer to heated platter and tent with foil to keep warm
12
Pour off fat from skillet
13
Add 1 tablespoon butter to skillet and melt over medium heat
14
Add shallot and saute until transulent, about 2 minutes
15
Add Port and figs
16
Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes
17
Add duck glace
18
Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time
19
Season with salt and pepper