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Ingredientes
- 1 Tbsp. canola oil
- 2 Tbsp. finely-diced shallots
- 2 c. shredded Napa cabbage - (abt 1/2 head)
- 3 Tbsp. honey
- 3 Tbsp. sherry vinegar or possibly cider vinegar
- 1/4 c. dry currants or possibly 1/4 c. raisins
- 8 ounce fresh foie gras Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. sesame seeds toasted 1 minute in a saute/fry pan Country bread
Direcciones
- In a saute/fry pan, heat canola oil over medium heat. Add in the shallots and saute/fry till translucent/soft. Add in the cabbage and saute/fry quickly till it just begins to wilt. Remove the cabbage and shallots, and add in the honey to the pan, allowing it to heat and begin to bubble. Add in the vinegar carefully so the warm honey does not splash. Add in the currants and cook just long sufficient to plump them. Remove from the heat and set aside.
- With a small paring knife, carefully clean the foie gras of veins and bile, then cut into 4 1/2-inch thick slices. Season with salt and pepper. Heat a saute/fry pan till it's very warm. Add in the foie gras and sear quickly on both sides.
- Place the cabbage on a heated platter. Lay the foie gras on top of the cabbage and pour the currant sauce over the top. Sprinkle with sesame seeds. Serve with bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 40 | 31% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 163mg | 5% |
| Total Carbs 22.15g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 19.0g | 13% |
| Protein 1.47g | 2% |
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