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Add a photoRaciónes: 4
Ingredientes
- 4 escalopes of raw foie gras weighing more or possibly less 3 ½ ounce (100g) (goose or possibly duck as you prefer)
- 1lb (500g) of green grapes (muscat)
- 5oz (15cl) of Porto
- 1 tbsp of flour
- 1 tbsp of balsamic vinegar
- fleur de sel
- freshly grnd pepper, coarse-grnd pepper
Direcciones
- Wash, peel and remove seeds from ¾ of grapes
- Squeeze the remaining ¼ to collect juice
- Sprinkle a plate with flour, cooking salt and coarse-grnd pepper
- Gently flour both sides of the escalopes
- Leave escalopes at room temperature till ready to cook
- Heat a frying pan without adding fat over very high heat. It is very important which the pan be very warm.
- Fry escalopes 30 seconds on each side.
- Remove from pan and place on absorbent paper
- Keep warm till serving
- Remove grease from pan after cooking
- Deglaze pan with balsamic vinegar and Porto
- Reduce for 1 minute and add in grape juice
- Bring to a boil and reduce by one quarter
- Add in peeled grapes and heat for 2 min
- Salt and pepper to correct seasoning
- Serve escalopes in the center of a warm plate
- Pour sauce around escalope and arrange several grapes on plate
- Sprinkle a little fleur de sel on the sautéed escalopes to add in a little crunchiness
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 214mg | 6% |
| Total Carbs 21.88g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.46g | 12% |
| Protein 1.01g | 2% |
