x
Deborah

Deborah Dana

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Foie Gras Sealed
Recipe

Foie Gras Sealed

30 mins
Low
6
Favorites
Collections
Glider
Super List
Upload a picture
To print
The Foie Gras is one of my favorite foods and this recipe where it is cooked and accompanied by plums is very rich.
Learn more about Deborah Dana

Ingredients

4 portions
  • 500 grams Foie gras, of duck
  • 2 tablespoons vegetal oil
  • 1 cup plum
  • 1/2 cups Port wine
  • black pepper

Preparation

Cut the Foie Gras into 4 medallions and season with salt and pepper.
Boil the port with the boned plums and cut into quarters. Boil until it is reduced by half.
Heat the vegetable oil in a medium heat.
Cook each Foie Gras medallion for 1 minute on each side (it will stay pink inside). Remove from heat and place on paper towels to absorb fat.
Emplate each Foie Gras with 1-2 tablespoons of Porto with plums and serve.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Spicy Almond Snack

3 Comments

Orange and Honey Snack

2 Comments

Pico de Gallo Shrimp Snack

3 Comments

Spicy Almond Snack

0 Comments
ADVERTISING
ADVERTISING
ADVERTISING