| Cuisine: French | Type: Salad | Serves: 6 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 lb raw duck foie gras 1 cup flour for dredging 4 nice red apples Butter for frying apples Salad: 1/2 lb endives 5 tbs hazelnut oil 2 tbs wine vinegar 2 oz chopped walnuts Sauce: 1-1/4 cups cider (bubbly) 2 tbs wine vinegar 1-1/4 cups veal stock 4-5 tbs butter Calvados Salt & pepper Fresh parsley |
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Instructions:
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Make salad: Slice the endives sideways very thin. Make a vinaigrette with the hazelnut oil, wine vinegar, and some salt. Add the chopped nuts. Pour over the endives -- not too much, just a light coating. Let stand. Make a sauce: Reduce cider until syrupy. Add a few tablespoons of wine vinegar and reduce. Add veal stock and reduce. Skim any froth that accumulates. Just before serving, strain, then add butter and check seasoning. Add a little Calvados just before serving. Cut the raw foie gras into 1/2 inch thick pieces. Season with salt on both sides. Dredge lightly in flour and refrigerate. Slice apples about 1/2-inch thick, 2 slices per person. Remove core (do not peel). Salt lightly. Fry the apples in a good amount of butter for a few minutes, turn and fry the other side. Place on a baking sheet and put in a hot oven to finish cooking, about 5 minutes. Heat a frying pan to hot. Fry the foie gras (no oil) about 1 minute per side. Layer an apple slice, salad, foie gras, and an apple slice. Top with the sauce. Sprinkle with chopped fresh parsley. |
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Related recipes:
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None |
2001-03-10