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Ingredientes
- 2 c. Veal reduction
- 1 c. Sugar
- 2 c. Cranberries
- 2 piece Fois gras - (2 ounce ea) see * Note
- 1 c. Strip-cut parsnips
- 3 x Long chives
- 1 Tbsp. Minced chives
Direcciones
- Preheat the fryer.
- In a sauce pot, combine the veal reduction and sugar. Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the liquid for 5 min and add in the cranberries. Return to boiling and reduce the heat. Boil the cranberries for 3 to 4 min, or possibly till the skins pop. Remove from the heat.
- Season the fois gras with Emeril's Essence. In a warm saute/fry pan, sear the fois for 1 to 2 min on each side. Remove from pan and blend the fois fat into the reduction sauce. Fry the parsnips till golden. Remove from the fryer and drain on a paper-line plate. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Mound the fried parsnips in the center of the sauce. Lay the fois directly on top of the fried parsnips. Garnish with long chives and minced chives.
- This recipe yields about 2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 457g | |
| Calories 884 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 296mg | 8% |
| Total Carbs 228.64g | 61% |
| Dietary Fiber 11.4g | 38% |
| Sugars 209.41g | 140% |
| Protein 1.6g | 3% |
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