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Foie Gras
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Seared Foie Gras served cold with Vegetables in Vinaigrette
Foie Gras poêlé servi froid avec ses Légumes en Vinaigrette

Serves: 8 : 8 as an appetizer

Make a vinaigrette with 4 Tbsp of oil, vinegar, salt and pepper.Blanch carrots, leeks, turnips and squashes in salted water; cook them separately sot that each type of vegetable retains its crispiness. Dice the vegetables, mix them in a bowl with half of the vinaigrette and reserve.Cut the potatoes in thins slices and sauté in a frying pan with 2 Tbsp olive oil. Set aside.Cut foie gras in 1/2" thick slices; sprinkle foie gras with salt and pepper. In frying pan over high heat, sear foie gras 45 seconds on each side. Reserve cooked foie gras in the fridge. Discard fat from pan and cook pancetta until slightly crispy.On each plate, set a few slices of potatoes, top with vegetables and the foie gras, brushed with some vinaigrette. Arrange mixed greens on plate, drizzle with remaining vinaigrette and top with a slice of pancetta.

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Recipe Category: Foie Gras

6 Tbsp extra-virgin olive oil Available Online
1 fresh raw foie gras Available Online
8 slices pancetta
2 potatoes
2 summer squashes
2 turnips
2 leeks (white and tender green part)
2 carrots
Salt and pepper
2 Tbsp balsamic vinegar
4 cups mixed greens

Items Available For This Recipe