The pleasant aftertaste of the most tender, juicy goose liver foie gras is in perfect harmony with the divine wine-caramel sauce and stewed fruits.
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You will need
- - 200 grams of foie gras (steaks);
- - 100 ml of port;
- - 4 strawberries, 4 physalis;
- - 300 grams of grapes;
- - 1 tablespoon of sugar;
- - 2 branches of red currant;
- - black ground pepper, salt;
- - 2 leaves of green basil;
- - 40 ml of raspberry balsamic cream;
- - rice flour (for foie gras breading);
- - vegetable oil (for roasting basil);
Instruction manual
1
Preheat the oven to 180 ° C. Make the sauce. Pick 20 grapes, cut each berry in half. Make juice from the rest of the grapes.
2
Make caramel. Pour sugar into a small saucepan and heat over medium heat until it is completely melted. Caramel should turn out a light bronze color.
3
Pour the port carefully, mix, bring the mixture to a boil and boil for 1-2 minutes, until all the alcohol has evaporated. Pour in grape juice and boil over medium heat for another 4-5 minutes until thickened.
4
Prepare 4 strawberries and 4 physalis, cut each ingredient in half. In a slightly thickened sauce, add fruit (grapes, strawberries, currants, physalis) and warm everything together for 2-3 minutes. The sauce is ready.
5
Salt the foie gras and generously season with freshly ground pepper. Roll them in flour, shaking off excess. Heat a small frying pan well over heat and fry the foie gras on both sides. Transfer the foie gras to a heat-resistant dish and place for 4-5 minutes in a preheated oven.
6
Heat the oil in a small saucepan and sauté the basil leaves. It is necessary to fry the leaves quickly, otherwise the sheet will crumble, and the color and taste will be terrible. Then lay the leaves on a paper towel to stack excess fat.
7
Put on the plate a part of the sauce with berries, put foie gras on them, then again distribute some berries, pour the sauce on top. Sprinkle a little dish with balsamic cream and garnish with basil chips.