Seared Foie Gras
Deborah Dana
Foie Gras is one of my favorite foods, and this recipe where it is cooked and accompanied by plums is very delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams foie gras, duck
  • 2 tablespoons vegetable oil
  • 1 cup plum
  • 1/2 cups port wine
  • pepper
Preparation
30 mins
0 mins
Low
  • Cut the Foie Gras into 4 medallions and season with salt and pepper.
  • Bring the Port wine to a boil with the pitted plums cut into quarters. Boil until it reduces by half.
  • In a medium skillet, heat the vegetable oil.
  • Cook each Foie Gras medallion for 1 minute on each side (it will remain pink inside). Remove from heat and place on paper towels to absorb the fat.
  • Plate each Foie Gras with 1-2 tablespoons of Port wine with plums and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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