Name: Escalopes de Foie Gras Poêlées (French - Appetizer )
Cuisine: French
Ingredients: Foie gras - 4 slices (4 slices); Salt - 1 tsp (1 tsp); Pepper - to taste (to taste); Sugar - pinch (pinch); Flour - 1 tbsp (1 tbsp); Balsamic vinegar - 3 tbsp (3 tbsp); Butter - 2 tbsp (2 tbsp); Water - 1/4 cup (1/4 cup); Figs - 6 (6)

Escalopes de Foie Gras Poêlées

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Escalopes de Foie Gras Poêlées (French - Appetizer) Recipe

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Ingredients:

Foie gras - 4 slices
Salt - 1 tsp
Pepper - to taste
Sugar - pinch
Flour - 1 tbsp
Balsamic vinegar - 3 tbsp
Butter - 2 tbsp
Water - 1/4 cup
Figs - 6

Instructions

Remove the foie gras from the fridge and let it sit at room temperature.
Cook the vinegar and water over medium heat, stirring constantly, until it thickens into a sauce.
Cut the figs into quarters and add them to the skillet.
Cook the figs in the sauce for about 5 minutes, or until they are soft and caramelized.
Serve the foie gras escalopes with the figs and balsamic reduction.
Rinse the foie gras under cold water and pat it dry.
Sprinkle salt, pepper, and sugar on both sides of the foie gras slices.
Dust the foie gras slices with flour.
Heat a large skillet over medium heat and add 1 tbsp of butter.
When the butter is melted, add the foie gras slices to the skillet.
Cook the foie gras for 2-3 minutes on each side, or until golden brown.
Remove the foie gras from the skillet and set it aside on a plate.
In the same skillet, add the balsamic vinegar and water.

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