Recipe courtesy of Gaston Couillard
Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 12
- Cholesterol
- 26
- Sodium
- 582
- Total: 41 min
- Prep: 10 min
- Inactive: 6 min
- Cook: 25 min
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.