Name: Foi De Canard Chaud
Ingredients: 1/2 lb Fresh foie gras; Salt; Fresh ground black pepper; Flour; 2 tb Minced shallots; 1/2 c Balsamic vinegar; 2 tb Chopped chives; 2 tb Minced fresh chervil -or-; 1 1/2 tb Dried chervil; 2 tb Minced parsley; 1/3 c Walnut oil; Salt; Fresh ground pepper

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CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Appetizer	6	Servings

INGREDIENTS

1/2	lb	Fresh foie gras
		Salt
		Fresh ground black pepper
		Flour
2	tb	Minced shallots
1/2	c	Balsamic vinegar
2	tb	Chopped chives
2	tb	Minced fresh chervil -or-
1 1/2	tb	Dried chervil
2	tb	Minced parsley
1/3	c	Walnut oil
		Salt
		Fresh ground pepper

INSTRUCTIONS

BALSAMIC VINAIGRETTE
Slice the foie gras into 6 pieces, 1/2-inch thick. Sprinkle both sides with
salt and pepper. Lightly flour each piece, shaking off any excess. Over
medium heat, saute the foie gras in a dry, non-stick pan for 25 to 30
seconds on each side. Serve 1 slice per person topped with BALSAMIC
VINAIGRETTE. Balsamic vinaigrette: In a skillet over medium heat, warm the
shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30
seconds. Add the walnut oil and cook for another 30 seconds. Add salt and
pepper to taste. Add more walnut oil if too tart. Keep warm while preparing
the foie gras.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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