Name: Sautéed Foie Gras with an Onion Galette and Sauternes jus
Cuisine: French
Ingredients: salt and freshly ground black pepper; 500 ml Dark Meat Stock, reduced by two-thirds until thickened; 2 large onions, peeled and thinly sliced; 30 g butter; 140 g plain flour; 100 ml milk; good quality vegetable oil for deep-frying; 60 g small currants, soaked in water overnight and drained; 100 ml Sauternes or a good dessert wine; about 1 kg fresh duck or goose foie gras

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

You may have difficulty in finding fresh raw foie gras: order it from a good butcher or game-dealer.

Ingredients

about 1 kg fresh duck or goose foie gras
100 ml Sauternes or

Europe
France
Starter
Pie
Mediterranean

Method

Pre-heat the oil in a deep-fat fryer to 140°C. Mix the onions and flour in a bowl, then gradually add the milk to form a thick batter. Season with salt and pepper. Make 8 gaieties by using a serving spoon and dropping two or three spoonfuls of the mix at a time into the hot oil to blan

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