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White Beans and Pan-Seared Duck Foie Gras with Aged Port and Balsamic Reduction Recipe
Flavors of Brittany
Cooking time: 3 minutes
Total time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: 3 minutes
Difficulty: Easy
Chef's Note
This dish makes an ideal first course. The richness is well balanced by the acidity of the Port-balsamic reduction.
Ingredients
Ingredients for 4 servings
- 250 g (9 oz.) cooked White Bean or White Kidney Beans
- 1 lobe of duck Foie gras or goose liver
- 150 ml (10 tbsp.) Port
- 50 ml (3 tbsp.) balsamic vinegar
- 1 bunch of chives
- Aromatic herbs, Guérande sea salt, black pepper, olive oil
Method
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Place the Port and balsamic vinegar into a saucepan and reduce to a syrupy consistency.
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Cut the foie gras into 70 g slices using a hot thin-bladed knife. Cook the slices in a skillet for 1 minute on one side, then finish cooking in the oven for 2 minutes, depending on the thickness.
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Drain the beans. Add a few drops of olive oil and the chopped chives. Place into deep plates and top with a slice of foie gras. Pour a ribbon of the Port-balsamic reduction around and finish with the mixed herbs.
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Photo: Isabelle Guégan. In collaboration with Canetti.
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