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Seared Foie Gras with Cherry Compote
Foie Gras poêlé et sa Compote de Cerises

Serves: 8 : 8 as an appetizer

In a sauce pan over medium-low heat, sweat the shallots in the butter for seven minutes. Add the cherries and stir one minute. Add 1 cup of red wine, raisins, sugar and thyme; bring to a boil and simmer 45 minutes until almost all liquid has evaporated and the preparation has a jam-like consistency. Remove the thyme, salt and pepper to taste. Keep warm.Toast the walnut bread and set on warm plates. Cut foie gras in 1/2" thick slices, sprinkle with salt and pepper and sear in a frying pan over high heat, 45 seconds on each side. Set foie gras on top of walnut bread and keep warm.Discard all rendered fat from the pan and deglaze with vinegar. Add 1/2 cup of red wine and boil down until sauce is syrupy. Set a few spoonfuls of cherry compote on plates, drizzle foie gras with sauce and serve immediately.

Recipe Contributed By

Recipe Category: Foie Gras

1 Tbsp butter
1 fresh raw foie gras Available Online
8 slices of walnut bread
Salt and pepper
1 sprig of thyme
2 tsp sugar
1/2 cup raisins Available Online
1 1/2 cup light red wine
1 cup cherries, pitted and quartered
1 large shallot, minced
3 Tbsp balsamic vinegar

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