Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and CranberriesTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:266.2 kcal
Proteins:18.3 g
Fats:15.8 g
Carbohydrate:11.4 g
Fibers:0.1 g
Sugar:7.6 g
Cholesterol:86.5 mg
Sodium:1499.9 mg
Calcium:39.4 mg
Energy:589 kcal
Proteins:40.5 g
Fats:34.9 g
Carbohydrate:25.2 g
Fibers:0.3 g
Sugar:16.8 g
Cholesterol:191.5 mg
Sodium:3319.1 mg
Calcium:87.1 mg
SIMILAR RECIPES
Warm Duck Foie Gras in Swiss Chard Greens
Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce
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Hot Duck Foie Gras with Grapes
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
450
g
duck foie gras or goose liver, in thin slices
salt
30
ml
maple syrup
20
ml
cranberry syrup
2
sprigs of fresh thyme, chopped
2
ml
ground coriander
2
ml
freshly ground pepper
1
french shallot
100
ml
white wine
600
ml
duck or veal stock
30
ml
fresh cranberries
50
ml
maple syrup
juice of half a lemon
METHOD
- Marinate the slices of foie gras for 6-8 hours; reserve the marinade.
- Sear them for about 1 minute on each side until nicely colored. Salt lightly and transfer to a sheet pan.
- Cover with plastic wrap. Refrigerate. Remove from the fridge 20 minutes before serving in order to serve at room temperature.
Sauce
- Sauté the shallot in a little butter; deglaze with white wine. Reduce the liquid by half. Add the duck stock and simmer until the liquid has reduced by one-third.
- Add the marinade, maple syrup and fresh cranberries. Reduce to the consistency of a sauce. Liquefy in a blender to make a smooth and creamy sauce.
- Taste; adjust the sweetness of the maple as desired; finish with a little lemon juice, salt and pepper.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
Le Pailleur is a traditional restaurant tucked away in the elegant surroundings of the Château Bonne Entente. Chef Gaston Couillard harmoniously combines the flavors of exotic spices with local products.
