| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 3 |
|
Shallots; finely diced (about |
|
|
; 2 tablespoons) |
| 2 |
c |
Shredded Napa cabbage; (about half a head) |
| 3 |
tb |
Honey |
| 3 |
tb |
Sherry vinegar or cider vinegar |
| 1/4 |
c |
Dried currants or 1/4 cup raisins |
| 8 |
oz |
Fresh foie gras |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Sesame seeds; toasted 1 minute in |
|
|
; a saute pan |
|
|
Country bread |
INSTRUCTIONS
In a saute pan, heat canola oil over medium heat. Add the shallots and
saute until translucent. Add the cabbage and saute quickly until it just
begins to wilt. Remove the cabbage and shallots, and add the honey to the
pan, allowing it to melt and begin to bubble. Add the vinegar carefully so
the hot honey does not splash. Add the currants and cook just long enough
to plump them.
Remove from the heat and set aside.
With a small paring knife, carefully clean the foie gras of veins and bile,
then cut into 4 1/2-inch thick slices. Season with salt and pepper. Heat a
saute pan until it's very hot. Add the foie gras and sear quickly on both
sides. Place the cabbage on a heated platter. Lay the foie gras on top of
the cabbage and pour the currant sauce over the top. Sprinkle with sesame
seeds. Serve with bread.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9134
Converted by MM_Buster v2.0l.
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