Seared Foie Gras, Wild Berries And Cassis Reduction Recipe
Foie gras poêlé con salteado de frutas del bosque y reducción de cassis
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cassis Reduction
In a small saucepan, combine the cassis liqueur and sugar. Bring to a simmer over medium heat and let it reduce until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- 2
Sauté the Wild Berries
In a skillet, melt 1 tablespoon of butter over medium heat. Add the wild berries and sauté gently until they start to soften, about 3-4 minutes. Season with a pinch of salt and black pepper. Remove from heat and set aside.
- 3
Sear the Foie Gras
Pat the foie gras slices dry with a paper towel and season both sides with salt and black pepper. In the same skillet, add the remaining tablespoon of butter and heat until foamy. Carefully add the foie gras slices and sear for about 30 seconds on each side until golden brown. Remove from heat.
- 4
Plate the Dish
On a serving plate, arrange the sautéed wild berries. Place the seared foie gras on top of the berries. Drizzle the cassis reduction over the foie gras and garnish with fresh mint leaves.