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Seared Foie Gras with Walnut Toast and Melted Tangerines
Foie Gras poêlé aux Mandarines

Serves: 8 : 8 as an appetizer

Sauté shallot in butter until softened. Add wine and tangerines and reduce until the sauce begins to thicken. Remove from heat. Salt and pepper to taste. Set aside.Cut foie gras in 1" thick slices. Lightly salt the foie gras. Place in very hot skillet of high heat. Cook about 1 minute and turn over. Cook one more minute and remove from pan. Immediately place foie gras on walnut toast. Set on plates, decorate with endive, spoon tangerines and sauce over foie gras.

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Recipe Category: Foie Gras

1 shallot, finely chopped
1/2 oz butter
2 cups sweet white wine
2 tangerines, segmented
Salt and pepper
1 fresh raw foie gras Available Online
8 slices of walnut bread, toasted
1 bunch endive

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