Recipe: Seared Foie Gras with Mirabelle Plum

Name: Seared Foie Gras with Mirabelle Plum
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe.; Seared foie gras with mirabelle plum for six people :; 6 slices of raw duck foie gras of 2.8 oz (80g) each.; 17.75 oz (500g) frozen pitted mirabelle plums; For sweet and sour sauce1.7 fl oz (5cl) red wine vinegar; 1 tablespoon of honey; 0.4 cup (10cl) orange juice; 0.2 oz (5g) mixed spices; 2dl veal stock; Garnishing0.2 oz (5g) "fleur de sel"; 0.2 oz (5g) cracked pepper

By chef patrick Asfaux 4.6/5 (5 reviews)

Prep 10 min

Cook 10 min

Total 20 min

Servings 6 serv.

Mi-Aout jusqu'à début septembre c'est la saison du ramassage des mirabelles en Lorraine

Ingredients for 6 servings

Adjust for

servings

Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe.
Seared foie gras with mirabelle plum for six people :
6 slices of raw duck foie gras of 2.8 oz (80g) each.
17.75 oz (500g) frozen pitted mirabelle plums

For sweet and sour sauce

1.7 fl oz (5cl) red wine vinegar
1 tablespoon of honey
0.4 cup (10cl) orange juice
0.2 oz (5g) mixed spices
2dl veal stock

Garnishing

0.2 oz (5g) "fleur de sel"
0.2 oz (5g) cracked pepper

Step-by-step directions

1 Put your 6 slices of foie gras on a platte and put them in the freezer for 15 minutes.

2 Meanwhile, pour the vinegar and honey in a saucepan and cook until caramelised. Then, add the orange juice and allow to reduce for few minutes. Add the veal stock and mixed spices. Reduce by half on a medium heat for 7-8 minutes.

3 Taste the sauce and add the plums, stir for a while and take your pot off the heat, set aside covered.

4 Season your slices of foie gras with salt and pepper. Heat up a frying pan and sear the foie gras for 2 minutes on each side. Quickly set them aside on some kitchen paper.

Arrangement:

Place each slices of foie gras on hot plattes, then spoon few plum along with some sauce all around them. Top each slices of foie gras with a tiny pinch of "fleur de sel" and cracked pepper.

The key to this recipe is speed and organisation.