Sauteed foie gras with banyuls vinegar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh whole foie gras; A quality about 1 to 1 1/4 pounds | |
| 4 | tablespoons | Instant flour |
| 1½ | cup | Banyuls vinegar |
| 1 | can | Substitute balsamic or sherry vinegar |
| 3 | tablespoons | Sweet butter |
| 20 | Wine grapes; halved lengthwise and seeded | |
| 4 | cups | Young dandelion greens; (may substitute frisee) |
| 2 | tablespoons | Walnut oil |
| ½ | Lemon; Juice of | |
| 1 | teaspoon | Sea salt |
Directions
Heat a 14 inch heavy bottom saute pan over medium heat.
Devein foie gras (if necessary an A quality foie should have no veins) and cut into ¾ inch slices. Dust gently in Wondra flour on both sides. Place 4 slices of foie down into pan and CAREFUL NOT TO OVERCOOK!Cook until golden brown on both sides, about 45 seconds to 1 minute at most. Remove to 2 plates. Repeat with remaining 4 slices and place on 2 separate plates.
Add vinegar to pan and bring to boil. Add butter and grapes and reduce by half.
Meanwhile, toss dandelions with walnut oil and lemon juice together and divide on to plates with foie. Divide sauce over foie pieces, sprinkle with sea salt and serve.
Yield: 4 servings as a luxurious main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A21 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998