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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By recipesquirrel_...
Rochester, NY
on April 28, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Can't say this is a review of the recipe, but of the episode. Tyler, what's up with putting the wooden spoon back into the sauce after you had it at your mouth??? I'm surprised the editors didn't catch this.
By sanangl_418579
San Antonio, TX
on June 10, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I subbed flour for the fois gras to thicken. Delicious sauce, family loved it. Next time I will omit the pearl onions and just stick with peas. Delicious with the cordon blue.
Read all 2 reviews