Chicken Veloute with Pearl Onions and Peas

Ingredients

• 2 cups apple cider vinegar
• 1/3 cup sugar
• 6 cups chicken stock
• 3 ounces foie gras
• 2 cups pearl onions, blanched and peeled
• 1 cup frozen sweet peas
• Freshly ground black pepper
• 1/2 cup chopped flat leaf parsley

Directions

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.