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Foie Gras with Port Wine Sauce
Foie Gras is a delicacy that has been enjoyed for centuries. It is made from the liver of ducks or geese, which are force-fed a rich diet to increase the size of their livers. This recipe pairs the smooth, creamy texture of foie gras with a rich, sweet port wine sauce for a truly indulgent experience.
Nutrition Per Serving
Ingredients
Instructions
Step 1
1. Melt the butter in a small saucepan over medium heat.
Step 2
2. Add the port wine, chicken stock, honey, Dijon mustard, and thyme to the saucepan. Bring to a simmer and cook until reduced by half.
Step 3
3. Season with salt and freshly ground black pepper to taste.
Step 4
4. In a separate saucepan, heat the heavy cream until it just begins to simmer.
Step 5
5. Add the reduced port wine to the heavy cream and stir to combine.
Step 6
6. Slice the foie gras into thin pieces and arrange on a plate.
Step 7
7. Pour the warm port wine sauce over the foie gras.
Step 8
8. Serve immediately.
Chef's Tips
• Ensure the foie gras is at room temperature before slicing to maintain its smooth texture
Disclaimer
Please note that these AI-generated recipes have not been reviewed for accuracy. Users should verify all nutritional information independently and check ingredients carefully for potential allergens. Always consult appropriate sources if you have dietary restrictions or food allergies.
