Roasted Duck Foie Gras with Port Wine and Caper Sauce from The Cooking of South West France by Paula
Roasting foie gras produces a special texture: The outside of the liver becomes slightly crunchy, but the interior remains creamy. For roasting, I prefer a perfect large lobe. (I save the smaller o...
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Ingredients
- Coarse kosher salt and freshly ground white pepper
- Pinch of sugar
- 2 tablespoons chopped shallots
- 1½ cups dark, rich veal or poultry stock (such as Chicken Stock) reduced to ½ cup
- 2 teaspoons water
- 1½ teaspoons tiny nonpareil capers, rinsed and drained
- 2 teaspoons Fresh lemon juice or verjus
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