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Ingredientes
- 1 c. Concentrated veal stock
- 1/4 c. Raspberry Gastrique see * Note
- 2 slc Foie gras - (4 ounce ea) veins removed Salt to taste Freshly-grnd black pepper to taste
- 2 slc French bread toasted, buttered
- 1/4 c. Fresh raspberries
- 2 Tbsp. Shredded mint for garnish
Direcciones
- Heat veal jus in a small saucepan, and boil gently till reduced by half. Add in 2 Tbsp. of the Raspberry Gastrique and reduce heat to low.
- Heat a saute/fry pan over medium heat for 3 min. Season foie gras with salt and pepper and sear first side for 1 to 2 min, till crusted. Flip and sear second side just till lightly golden brown, less than 1 minute. Remove from the pan as soon as a crust is formed on the other side, and place on top of hot buttered toasts.
- Add in veal stock to warm foie gras fat in pan and heat just till the sauce comes together and thickens slightly. Add in raspberries and adjust seasonings to taste. Spoon sauce over foie gras and drizzle remaining gastrique over the whole plate. Serve immediately, garnished with mint.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 2 servings | |
| Calories 202 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 808mg | 34% |
| Potassium 180mg | 5% |
| Total Carbs 38.13g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.29g | 2% |
| Protein 9.14g | 15% |
