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.
Copyright 2001 Television Food Network, G.P. All Rights Reserved
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!