Grilled Goose Foie Gras on Oak Leaf Lettuce Recipe
Grilled Goose Foie Gras on Oak Leaf Lettuce
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: About 30 minutes
Difficulty: Easy
Ingredients for 6 servings
- 6 slices of goose Goose
- or duck liver, 50 g (2 oz.) each
- 180 g (6 oz.) green lentils
- 4 tbsp. wine vinegar
- 8 tbsp. grapeseed oil
- 1 French shallot, finely chopped
- 250 ml (1 cup) unsweetened apple juice
- 1 tbsp. Dijon mustard
- Salt and pepper
- 2 tbsp. chervil sprigs
  1. Blend all the ingredients for the vinaigrette in a food processor;
  2. cook the lentils: boil for half an hour in unsalted water; drain and toss immediately with three-quarters of the vinaigrette;
  3. place the slices of foie gras on a baking sheet and place under the broiler at its highest setting for 30 seconds on each side.

Arranging the plate

  1. Place a slice of foie gras on a bed of oak leaf lettuce;
  2. garnish with a spoonful of lentils;
  3. sprinkle everything with the remaining vinaigrette and garnish with the chervil
  4. and a few sprigs of chives.
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