Pan-Seared Foie Gras with Balsamic reduction
Pan-Seared Foie Gras with Balsamic reduction recipe: The following recipe uses duck foie gras. One may use goose liver if one prefers but the cooking process will be a bit trickier. Duck liver holds...
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 www.bigoven.com.
Ingredients
- 1 duck foie gras the highest grade available
- Approximately 3/4 cu balsamic vinegar (you don’t need it to be the expensive kind)
- 1 tablespoon molasses (adjust to taste)
- 1 raspberry vinegar (up to 1 tbsp), optional
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