Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, foie gras with blueberry sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pan-seared foie gras is an elegant appetizer made with foie gras, a grapefruit-Chardonnay sauce, and apple purée. Superb for when you feel like going This lovely pan-seared foie gras recipe is a little luxuriant. And not just in terms of it being made from rich foie gras.
Foie Gras With Blueberry Sauce is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Foie Gras With Blueberry Sauce is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook foie gras with blueberry sauce using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Foie Gras With Blueberry Sauce:
- Take 1 slice 3/4 inch thick Goose Foie Gras
- Take 1 slice Thick toast
- Take 1 as needed Pea sprouts
- Take 8 each Dried cranberries
- Get 1 as needed Blueberry jam
Seared foie GRAS with blackberry sauce. The Best Foie Gras Sauce Recipes on Yummly Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino, Foie Gras, Gingerbread, Floc De Gascogne Syrup Checkerboard, Creme Brulee With Foie Gras. At D'Artagnan, we advocate a quick pan sear for fresh slices of foie gras, because it is a no-fuss method that anyone can master.
Instructions to make Foie Gras With Blueberry Sauce:
- Arrange pea sprouts and dried cranberries on the plate.
- Mix the blueberry jam with a small amount of warm water to slightly thin it out. Drizzle the jam in an arc on the plate.
- Toast the bread and cut off the crusts. Place the toasted bread on the plate in the arc of the jam.
- In a very hot pan sear each side of the foie gras for 30 seconds. Place the foi gras on the toast and serve.
A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras. Read on for the simple directions. My relationship with foie gras did not start off particularly auspiciously. The first time I remember tasting hot seared foie gras was at a newfangled Brazilian fusion restaurant in Boston where a thin slab of it was served with a chocolate and chili-based sauce. Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream!
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