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Ingredients
- 2 c. apple cider vinegar
- 1/3 c. sugar
- 6 c. chicken stock
- 3 ounce foie gras
- 2 c. pearl onions blanched, peeled
- 1 c. frzn sweet peas Freshly-grnd black pepper to taste
- 1/2 c. minced flat-leaf parsley
Directions
- Create a gastrique by combining vinegar and sugar in a saucepan; simmer till reduced to 1/4 of the volume. Pour in chicken stock; simmer again till reduced by half to condense the flavor.
- Buzz in the foie gras using a handheld blender. The sauce will thicken. Mix in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.
- This recipe yields 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2499g | |
| Calories 1079 | |
| Calories from Fat 358 | 33% |
| Total Fat 39.75g | 50% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 3032mg | 126% |
| Potassium 2387mg | 68% |
| Total Carbs 127.71g | 34% |
| Dietary Fiber 17.5g | 58% |
| Sugars 87.68g | 58% |
| Protein 34.9g | 56% |
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