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Asparagus Salad with Seared Foie Gras Recipe
 
 
Asparagus Salad with Seared Foie Gras
Antoine Westermann, Paris, France
Antoine Westermann, Paris, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Chef's Note
The asparagus can be cooked in advance and dressed just before serving.
Ingredients
Ingredients for 4 servings
- 1 lobe (400 g / 14 oz.) duck foie gras
- 24 medium white Asparagus
- 100 ml (6 tbsp.) white chicken stock
- 1/2 tsp. wine vinegar
- Sprigs of chervil
- Salt and pepper
Method
  1. Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
  2. peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
  3. heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
  4. off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.

Presentation

  1. remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
  2. place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
  3. sprinkle with chervil and serve immediately.
Sommelier
An Alsatian wine, e.g., Siegel de Bergholtz Muscat 1996
 
More recipe ideas
..........
An original recipe from Antoine Westermann of the Buerehiesel in Strasbourg
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