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Lorenza

Lorenza Ávila

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Recipe

Delicious Foie Gras Sealed

10 mins
Low
1
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The foie gras is the liver of the duck. This sealed foie gras recipe is very easy and delicious. Ideal for a very elegant dinner.
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Ingredients

6 portions
  • 250 grams Foie gras, at room temperature
  • 2 tablespoons vegetal oil
  • 1/2 cups balsamic vinegar
  • to taste black pepper
  • 1 cup grape, cut in half

Preparation

Cut the foie gras horizontally into slices 2 cm wide.
In a hot pan 1 tablespoon of oil over medium heat until very hot.
Seal half of the foie gras slices for 60 seconds on each side and transfer to a plate with a paper towel.
Do the same with the other half of foie gras and the remaining vegetable oil.
In the pan with the fat of the foie, cook the balsamic vinegar and the grapes until it boils. Remove from heat and serve with foie gras.

PRESENTATION

Arrange the grape sauce on individual plates and on top of it a slice of foie gras.

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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
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