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| Home>French>Sauteing> Sauteed Duck Foie Gras |
 Method:Sauteing
1. Formula
- 1/2 pound piece raw Grade A duck foie gras at room temperature, cleaned and deveined
- Salt and pepper to taste
- 2 teaspoons canola oil
- 2 tablespoons balsamic vinegar
2. Nutrition Information
- Calories: 84 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 6 g
- Protein: 4 g
- Sugars: 1 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
- Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
- Saute half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
- Saute the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
4. Remark
Sauteeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.
Notes:Special equipment
10-inch heavy skillet.
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( From:Epicurious.com ) |
( read Sauteed Duck Foie Gras ) |
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