Seared foie gras with sour cherry sauce
Categories: St. Valentine's Day, Субпродукти, Гарячі закуски
You can express Your warm feelings with this dish. So tender, tasty and elegant it is. No words needed. Simply serve it to Your beloved with sincere loving gaze and enjoy.
A bit about cooking foie gras:
To make the sauce You can take cheaper balsamic vinegar, because you will boil it down to syrupy consistency anyway .
If You have frozen foie gras, then it should be thawed on the bottom shelf of a refrigerator (about 8-10 hours).
I prefer to cook foie gras without adding any fat, because it is already fatty and some fat renders while searing.
Slice the foie gras into medallions using a hot knife, with one firm motion. Then the cut will be accurate and nice.
It is better to cut medallions with the width: 1,25 cm -1.5 Sear on a well heated pan 40-50 seconds on each side.
So lets start:
Ingredients
- 1 whole goose liver foie gras (about 450 g)
- 150 ml port wine
- 150 ml balsamic vinegar
- 3 tablespoons sour cherries (thawed and pitted)
- Salt and pepper to taste
1) Cut defrosted foie gras into medallions with the width of 1.25 cm and -1.5 place into the fridge while preparing the sauce.
2) Pour the wine and vinegar in a shallow pan, bring to a boil over high heat and boil down until it reaches syrupy consistency. About 10-15 minutes. Add cherries along with the thawed juices. Warm everything up and off the heat. Set aside.
3) Place the cold slices of foie gras on a chopping board, season with salt and pepper on both sides. Heat a large frying pan and fry the medallions for 40-50 seconds on each side. They should turn golden brown and the flesh should be tender.
Transfer into a plate and generously pour the sauce with cherries over and serve immediately!
You can add toasted French baguette to the dish.
Enjoy!
A bit about cooking foie gras:
To make the sauce You can take cheaper balsamic vinegar, because you will boil it down to syrupy consistency anyway .
If You have frozen foie gras, then it should be thawed on the bottom shelf of a refrigerator (about 8-10 hours).
I prefer to cook foie gras without adding any fat, because it is already fatty and some fat renders while searing.
Slice the foie gras into medallions using a hot knife, with one firm motion. Then the cut will be accurate and nice.
It is better to cut medallions with the width: 1,25 cm -1.5 Sear on a well heated pan 40-50 seconds on each side.
So lets start:
Serves 2: (You can stretch the meal up to 4 persons)
1 whole goose liver foie gras (about 450 g)
150 ml port wine
150 ml balsamic vinegar
3 tablespoons sour cherries (thawed and pitted)
Salt and pepper to taste