Foie gras de Canard Poテェle

Test yourself with Le Classique of Emirates Golf Club窶冱 top chef窶冱 Foie gras de Canard Poテェle recipe Discuss this article

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Foie gras

Serves four
4 slices of Foie gras, 60 to 70 g each
2tbsp of white wine
2 cooking apples
2 medium red onions
2tsp of sugar
1tbsp of sherry vinegar
1tbsp of red currant jelly
1tsp of ginger, finely chopped
65g of butter
A bunch of mixed leaves
Salt and pepper

Method
For the caramelized onions
Peel the red onions and slice them thinly. Melt 40g the butter in a saucepan and add the onion and vinegar. Cover the pan and cook on low heat stirring from time to time, until the onion are very soft. This will take about 45 minutes. Season to taste and keep aside. For the apples, Peel and dice the apples, Melt the rest of butter in a saucepan, add the apples, sugar, chop the ginger and cooked in a hot heat without coloring, stirring very often. This will take only few minutes. Add the white wine, stir well and set aside.

For the Foie gras
Heat a thick-base frying pan over high heat until very hot, add the seasoned slices of duck liver and seared well for about 45 second on both side. Remove from the pan and set aside on a kitchen towel. Keep warm.

For the sauce
Reduce 1 cup of balsamic vinegar and 3 cup of red wine, 1tbsp of red currant jelly until the sauce coated the back of a spoon.

To serve
Place one tbsp of apple on the middle of a warm plate and add a slice of foie gras on top. Then place a tbsp of caramelized onion on the side of the plate and a bouquet of mixed lettuce on the other side. Drizzle the sauce over the foie gras.
Recipe courtesy of Le Classique, Emirates Golf Club & Chef Francois Porte