Name: Seared Foie Gras
Prep time: 30 min
Yield: 4
Cuisine: Francesa
Ingredients: 500 grams foie gras, duck; 2 tablespoons vegetable oil; 1 cup plum; 1/2 cups port wine; pepper

Preparation

30 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.

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