Laurel Pine, Living Luxury - Foie Gras, Truffles, Caviar

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Foie Gras a La Hongroise

Serves 5 – 6

Ingredients

  • 1 duck fois gras, 1.5 lbs (buy online)
  • 3 yellow bell peppers seeded and "julienned"
  • 2 tomatoes cubed
  • 1 onion thinly chopped
  • 1 garlic clove minced
  • 1 tablespoon of minced parsley
  • 1 teaspoon of goose or duck fat
  • 2 teaspoons of salt
  • 1/2 teaspoon of freshly ground pepper
  • 1/2 teaspoon of paprika powder

Instructions

Slice the foie gras into pieces of about 1.5 ounce, salt and pepper the slices on each side.

Using a heavy frying pan, melt the goose or duck fat on high heat and sear the sliced foie gras until golden, about 1 minute on each side. Keep the slices warm between 2 heated plates.

Using the same pan on low heat, sautée the onion, the bell peppers, the tomatoes and the garlic. Salt then cook for 5 minutes. Add the paprika and the parsley at the end of cooking time.

Place the foie gras slices on top of the vegetables. Serve immediately.

 

 

 

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