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Foie Gras With Sweet And Sour Cabbage

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CATEGORY CUISINE TAG YIELD
Grains Dujour05, New 1 Servings

INGREDIENTS

1 T Canola oil
3 Shallots, finely diced
about
2 tablespoons
2 c Shredded Napa cabbage
about half a head
3 T Honey
3 T 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 T 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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