Fried Foie Gras with Pears and Arugula
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Place 40 g butter in the freezer.
- Clean the liver, cut into bite-sized pieces, rinse with cold water, drain and pat dry.
- 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.
- 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.
- I don`t use a ready-made poultry stock for the sauce, but a good homemade one.
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