Foie Gras

Name: Foie Gras
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 2 tablespoons butter; 2 tablespoons brown sugar; 1/4 cup balsamic vinegar; 5 sliced plums; 1 to 1 1/4 pounds foie gras (duck liver)

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Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

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2 tablespoons butter

2 tablespoons brown sugar

1/4 cup balsamic vinegar

5 sliced plums

1 to 1 1/4 pounds foie gras (duck liver)

Directions

Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.