Sauteed Foie Gras with Pineapple

Name: Sauteed Foie Gras with Pineapple
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 pineapple; 2 tablespoons honey; 1 tablespoon sherry vinegar; 1 cup veal stock; 1 ounce butter; 1 tablespoon cracked black peppercorns; 8 slices foie gras, approximately 3 to 4 ounces each

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Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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1 pineapple

2 tablespoons honey

1 tablespoon sherry vinegar

1 cup veal stock

1 ounce butter

1 tablespoon cracked black peppercorns

8 slices foie gras, approximately 3 to 4 ounces each

Directions

Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel.
In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.