Escalopes de Foie Gras Poêlées

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Escalopes de Foie Gras Poêlées (French - Appetizer) Recipe

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.
Ingredients:
  • Foie gras - 4 slices
  • Salt - 1 tsp
  • Pepper - to taste
  • Sugar - pinch
  • Flour - 1 tbsp
  • Balsamic vinegar - 3 tbsp
  • Butter - 2 tbsp
  • Water - 1/4 cup
  • Figs - 6
Instructions
  • Remove the foie gras from the fridge and let it sit at room temperature.
  • Cook the vinegar and water over medium heat, stirring constantly, until it thickens into a sauce.
  • Cut the figs into quarters and add them to the skillet.
  • Cook the figs in the sauce for about 5 minutes, or until they are soft and caramelized.
  • Serve the foie gras escalopes with the figs and balsamic reduction.
  • Rinse the foie gras under cold water and pat it dry.
  • Sprinkle salt, pepper, and sugar on both sides of the foie gras slices.
  • Dust the foie gras slices with flour.
  • Heat a large skillet over medium heat and add 1 tbsp of butter.
  • When the butter is melted, add the foie gras slices to the skillet.
  • Cook the foie gras for 2-3 minutes on each side, or until golden brown.
  • Remove the foie gras from the skillet and set it aside on a plate.
  • In the same skillet, add the balsamic vinegar and water.

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