Foie Gras for Two

Name: Foie Gras for Two
Yield: 2 portions
Ingredients: ¼ cup Berta’s Chicken Stock or canned broth; 2 slices fresh duck foie gras (about 2 ounces each), ½ to ¾ inch thick; 2 teaspoons capers, drained; 2 tablespoons golden raisins; ¼ cup Berta’s Chicken Stock or canned broth; 3 tablespoons Madeira

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Definitely a dish meant to begin a celebratory dinner. Have the Champagne chilled and ready.

Ingredients

2 tablespoons golden raisins
2 teaspoons capers, drained
3

Starter
Gluten-free

Method

Combine the raisins and capers in a small bowl, add the Madeira and stock; soak for about 30 minutes.
Heat a small heavy skillet over medium-high heat until very hot. Add the foie gras; sauté until browned and cooked through, about 2 minutes per side. Transfer to two small plates and keep warm.
Pour off any fat in the skillet, and add the raisin/caper