Foie gras d'oie poêlé en bigarade

Seared foie gras has a flavour made in heaven.  The bigarade sauce (made in this case using lemon) is the perfect accompaniment for it.

Preparation Time: 20 Mins

Cooking Time: 10 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

400 gms          Foie gras  - fresh     

                      Pepper      

                      Salt          

For the bigarade sauce

1                    Carrot       

2                    Lemons     

1 tbs               Sugar  - dark brown  

1 tbs               Vinegar     

To garnish

2 tbs               Chives  - chopped    

Method

To make the bigarade sauce…

Cut the carrot into Juliennes 4 cm in length.  Cut the lemon zest into very fine Juliennes.

Caramelize the sugar and deglaze with the vinegar.  Add the lemon juice and boil for two minutes.

Then add the carrot and lemon zest Juliennes and cook for 2 minutes.  Take them out and reserve them.

To cook the foie gras…

Cut the foie gras into 8 rounds and season them.  Heat a frying pan until very hot and sear the foie gras for 30 seconds on each side.  Stir the juices into the bigarade sauce.

Completion and presentation…

Pour the bigarade sauce on to four plates and place two foie gras slices on top.  Sprinkle with the Juliennes and scatter chives round the plate for decoration.

Wine recommendations

A sweet white wine.

Conventional

     Monbazillac

     Sauternes

Interesting

     Jurançon doux

     Pineau des Charentes blanc

Special

     Bonnezeau

     Floc de Gascogne blanc

     Gewurztraminer Vendange Tardive