Yield: 1 servings
|1 tablespoon||Canola oil|
|3||Shallots; finely diced (about|
|; 2 tablespoons)|
|2 cups||Shredded Napa cabbage; (about half a head)|
|3 tablespoons||Sherry vinegar or cider vinegar|
|¼ cup||Dried currants or 1/4 cup raisins|
|8 ounces||Fresh foie gras|
|Salt and freshly ground black pepper|
|1 tablespoon||Sesame seeds; toasted 1 minute in|
|; a saute pan|
In a saute pan, heat canola oil over medium heat. Add the shallots and saute until translucent. Add the cabbage and saute quickly until it just begins to wilt. Remove the cabbage and shallots, and add the honey to the pan, allowing it to melt and begin to bubble. Add the vinegar carefully so the hot honey does not splash. Add the currants and cook just long enough to plump them.
Remove from the heat and set aside.
With a small paring knife, carefully clean the foie gras of veins and bile, then cut into 4½-inch thick slices. Season with salt and pepper. Heat a saute pan until it's very hot. Add the foie gras and sear quickly on both sides. Place the cabbage on a heated platter. Lay the foie gras on top of the cabbage and pour the currant sauce over the top. Sprinkle with sesame seeds. Serve with bread.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9134 Converted by MM_Buster v2.0l.