Gan ngỗng ướp muối với Mission Fig và Balsamic Reduction
Gan ngỗng có thể được nấu theo nhiều cách khác nhau và vào tất cả các mùa. Nó luôn làm hài lòng những người sành ăn yêu thích hương vị đặc biệt của nó.
Seared Foie Gras With Mission Fig and Balsamic Reduction
A perfectly seared slice of foie gras, slightly crisped on the outside with a warm buttery center that melts in your mouth is the culinary equivalent of having Barry White sweet-talk your pallet into a new plane of existence.
This seared foie gras recipe highlights the rich flavors and sublime texture that show why this is one of the most sought after ingredients in the culinary world.
4 slices grade "A" foie gras (2 to 3 ounces each)
1-quart veal or chicken stock
1/4 cup aged balsamic vinegar
2 tablespoon red currant jelly
12 small dried mission figs
Salt and pepper to taste
4 slices white bread (crust trimmed, toasted)
Add the first 4 ingredients into a saucepan and reduce on medium heat, until only about a cup of liquid remains. The sauce will thicken slightly as it reduces. Be careful not to reduce too far, as the sauce will burn. Season with salt and pepper to taste. Keep warm.
Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very, hot (this is key!). Seared the slices for 1 to 2 minutes per side. The foie gras will brown and should be heated through, but removed before the slices begin to shrink significantly and lose too much of their fat.
Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce. Serve immediately.