Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce

Total Time:
41 min
Prep:
10 min
Inactive:
6 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Marinade:
  • 1/4 cup Armagnac
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons cranberry syrup
  • 2 sprigs fresh thyme, chopped
  • Pinch freshly ground coriander
  • Pinch freshly ground pepper
  • 16 ounces foie gras of duck, sliced into scallops
  • Sauce:
  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1/2 cup white wine
  • 2 1/2 cups duck broth or chicken stock
  • 1/4 cup maple syrup
  • 2 tablespoons chopped fresh cranberries
  • 1/2 lemon, juiced
  • Salt and pepper
Directions
  • Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.

  • In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.

  • In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.

  • Pour sauce over foie gras scallops and serve.


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