Foie Gras With Pear & Riesling Gastrique | Wild Fork
Sear premium foie gras and finish with a pear and Riesling gastrique for a refined, perfectly balanced dish fit for a special occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 2 Pre-Sliced Foie Gras
- To taste Coarse Sea Salt
- 1/2 small Fresh Pear, peeled, cored and sliced 1/8”
- 2 Tbsp. Honey
- 2 Tbsp. Apple Cider Vinegar
- ¼ cup Riesling Wine
- 1 small bunch Baby Frisee
- 1 small bunch Beet sprouts or any other colored microgreen
- 2 Tbsp. Extra Virgin Olive Oil
- 1 teaspoon nut oil (e.g. walnut, hazelnut or grapeseed)
- 2 slices country bread toast, on the side
- Black Peppercorns, to taste
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