Foi de canard chaud - Astray Recipes
BALSAMIC VINAIGRETTE Slice the foie gras into 6 pieces, ½-inch thick. Sprinkle both sides with salt and pepper. Lightly flour each piece, shaking off any excess
Ingredients
- ½ pounds Fresh foie gras
- Salt
- Fresh ground black pepper
- 2 tablespoons Flour
- ½ cup Minced shallots
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Chopped chives
- 2 tablespoons Minced fresh chervil -or- 1½ tablespoons Dried chervil
- 2 tablespoons Minced parsley
- ⅓ cup Walnut oil
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