Foi de canard chaud

Yield: 6 Servings

Measure Ingredient
½ pounds Fresh foie gras
\N \N Salt
\N \N Fresh ground black pepper
\N \N Flour
2 tablespoons Minced shallots
½ cup Balsamic vinegar
2 tablespoons Chopped chives
2 tablespoons Minced fresh chervil -or-
1½ tablespoon Dried chervil
2 tablespoons Minced parsley
⅓ cup Walnut oil
\N \N Salt
\N \N Fresh ground pepper

BALSAMIC VINAIGRETTE

Slice the foie gras into 6 pieces, ½-inch thick. Sprinkle both sides with salt and pepper. Lightly flour each piece, shaking off any excess. Over medium heat, saute the foie gras in a dry, non-stick pan for 25 to 30 seconds on each side. Serve 1 slice per person topped with BALSAMIC VINAIGRETTE. Balsamic vinaigrette: In a skillet over medium heat, warm the shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30 seconds. Add the walnut oil and cook for another 30 seconds. Add salt and pepper to taste. Add more walnut oil if too tart. Keep warm while preparing the foie gras.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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