•Sliced - ready for saute
•100% yield, no waste
In French, Foie Gras literally means 'fat liver' and can be taken from either ducks or geese. The liver of these animals is so rich and fatty due to the extremely decedent all corn diet that these animals live on. The texture of grade A redient doesn't need a lot of help to shine. Half inch slices can be pan seared on each side and served hot on toast points for a meaty buttered-bread like effect. Foie Gras is also commonly pulverized into a paste and served as pate, a d elicious spread or topping for canape;s. The pate can also be whipped into a mousse. This contradiction of heavy flavors and fats in a light and airy mousse is always a crowd pleaser.
Foie Gras w/ Grapes and Fresh Picked Baby Arugula
1 cup green Grapes, seeded and cut in half
2 oz Balsamic Vinegar
5 oz sweet white wine (Riesling) or Port
Salt & Pepper to taste
1 tablespoon of flour
4 - 2oz pieces Foie Gras
4 oz Fresh Baby Arugula
Wash grapes and remove seeds from ¾ of cup, squeeze remaining grapes and reserve juice. In a sauce pan combine grape juice, vinegar, wine and reduce by ½ over medium heat. When reduction has achieved syrup like consistency add fresh grapes and reserve. Mix flour with salt and pepper and lightly flour foie gras. Sauté foie gras in a hot sauté pan 30-45 seconds on each side. Place seared foie gras on a paper towel. Wilt the arugula by tossing in the sauté pan with rendered foie gras fat for no more than 5 second. Plate grapes and top with seared foie gras, serve wilted arugula and serve.
*A classic addition to this recipe would be French Brioche toast points.