Foie Gras Poêlé aux Pruneaux

Name: Foie Gras Poêlé aux Pruneaux (Pan-Fried Foie Gras with Prunes)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: For 6
Cuisine: French
Ingredients: Star anise 2 pods; Quatre-épices 1 teaspoon; Ground cinnamon 1 teaspoon; Red wine 2 glasses; Pitted prunes 18; Butter 50 g; Soft brown sugar 2 tablespoons; Escalopes of fresh foie gras 6 x 120 g

Pan-Fried Foie Gras with Prunes

Preparation info

For
6

Difficulty
Medium
Ready in
40 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Escalopes of fresh foie gras 6 x 120 g
Pitted prunes 18
Red wine 2

Europe
France
Main course
Mediterranean
Gluten-free

Method

The day before, boil the prunes for 5 minutes with the wine, spices and sugar. Leave overnight at room temperature. Remove the prunes, reduce the spiced wine until it has a syrupy consistency, add the butter to make a sauce and return the prunes to the mixture.
Cook the escalopes of foie gras in a hot pan, about 3 minutes each side (it all depends on how thick