Foie Gras with Caramelized Fruits
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 896
- Total Fat
- 50
- Saturated Fat
- 20
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 48
- Protein
- 13
- Cholesterol
- 158
- Sodium
- 1265
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
6 ounces foie gras
2 tablespoons butter
4 tablespoons raw brown sugar
1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
1 apple, peeled, cored, cut into 12 sections
3 apricots, cut in half, stones removed
1/2 cup grapes
1 cup red wine
1 cup mulberries
Salt
Freshly ground pepper
Flour, for dredging
Directions
- Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
- In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.