You are here : Home >> Champagne recipes

Sauteed foie gras, saffron roasted pears and champagne sauce

Preparation : about 30 mn You will need : 1 fresh duck foie gras / 2 pears/ ½ or 1 tblsp of light honey/ 20g of butter/10cl of chicken stock/ 1tblsp of flour/ saffron/10cl of champagne/10cl (just under half a cup) of champagne, salt and pepper

First devein the foie gras and slice it into 4 or 8 pieces ( according to the size of each piece), each piece should be 3/4 inch thick. You can also use deveined frozen foie gras, it’s much easier. Lightly flour the slices on each side.

Heat the butter in a frying pan, when hot, roast the slices of pears until golden, sprinkle them with saffron, when cooked, keep warm.

Deglaze the pan with the champagne, add the honey and the chicken stock. Reduce to 2/3 and keep warm.

Then, cook the slices of foie gras in very hot butter, one minute on each side, add salt and pepper to taste.

Finally, serve the slices of foie gras with several pieces of pears and the champagne sauce.


Envoyer cet article par e-mail