Recipes Main Ingredient Specialty
1 lb. Broadleaf Foie Gras "A" Grade
8 walnut bread slices, toasted
1 bunch endive
2 tangerines ripe, sweet and juicy, segmented
2 C. sweet white wine
1 shallot, finely chopped
1/2 oz. butter
salt and white pepper, to taste
To prepare sauce:
Sauté shallot in butter until softened.
Add wine and tangerines and reduce until the sauce begins to thicken, then remove from heat.
Salt and pepper to taste. Set aside.
To prepare foie gras:
Cut foie gras in 1-inch thick slices. Lightly salt foie gras.
Place in very hot skillet over high heat. Cook for about 1 minute and turn over. Finish cooking and remove from pan.
Immediately place foie gras on walnut toast. Serve on plate with endive, spooning tangerines over foie gras.
Compliments of Grimaud Farms, California