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Ingredients
- 2 slc fresh foie gras
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. frisee
- 1 Tbsp. hot Port Wine Sauce (see below)
- 3 Tbsp. butter
- 1 x shallot chopped
- 1/2 c. Port wine
- 6 x Calimyra figs stemmed, quartered
- 2 Tbsp. duck glace
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat skillet on high. Sprinkle foie gras with salt and pepper. Just before the skillet reaches smoking point, add in foie gras to the pan. Quickly brown the foie gras on high heat. Serve on top of a mound of frisee. Drizzle with Port Wine Sauce.
- To make Port Wine Sauce: Add in 1 Tbsp. butter to skillet and heat over medium heat. Add in shallot and saute/fry till transulent, about 2 min. Add in Port and figs. Increase heat and boil till liquid is reduced to glaze, scraping up any browned bits, about 4 min. Add in duck glace. Remove from heat and whisk in remaining 2 Tbsp. butter 1 Tbsp. at a time. Season with salt and pepper.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 2 servings | |
| Calories 247 | |
| Calories from Fat 152 | 62% |
| Total Fat 17.28g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 128mg | 5% |
| Potassium 59mg | 2% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.6g | 3% |
| Protein 0.3g | 0% |
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