Fried Foie Gras with Pears and Arugula

Summary

Ingredients

• 50 g butter
• 800 g liver (s), (oose or chicken liver)
• 40 g pine nuts
• 70 g shallot (s)
• 1 pear (s), aromatic and ripe
• 100 g rocket
• 2 tablespoons oil
• Pepper, black
• 400 ml poultry stock
• 1 ½ tablespoon balsamic vinegar
• Salt, (fleur de sel)
• sugar

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Instructions

1. Place 40 g butter in the freezer.
2. Clean the liver, cut into bite-sized pieces, rinse with cold water, drain and pat dry.
3. Roast the pine nuts in a pan until golden brown. Peel shallots and cut lengthways into fine strips. Peel, quarter and core the pear and cut into small cubes. Wash and roughly chop the rocket leaves.
4. Heat the rest of the butter and oil in a pan. Sear the liver over high heat for 2-3 minutes while turning. Season with pepper and remove with a slotted spoon. Sauté the shallots in the frying fat, deglaze with the stock and balsamic vinegar and reduce to 2/3. Fold in the pear cubes and simmer for 2-3 minutes. Put the liver in the sauce and heat it up. Finally fold in the rocket and pine nuts and season with the fleur de sel, pepper and sugar.
5. I don`t use a ready-made poultry stock for the sauce, but a good homemade one.