Foie Gras Bernier

 

 

There are few dishes as authentic as this one in French cuisine. I add my own recipe of a reduction sauce for a flavor to witness for yourself. Live the french culinary dream…

 

The Recipe!

 

1. Deveined Foie Gras sliced into 1 ” pieces.

2. Flour
3. Seas salt and fresh cracked pepper

4. Several large mushrooms, quartered  and 1/2 cup  snap peas

Sauce Sherry Bernier (quatre)

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3 tablespoons of reserved melted foie gras fat
1/4 cup of cream sherry
2 tablespoons of balsamic vinegar
1 tablespoon of butter

Preparing the Foie Gras

Foie Gras Bernier

Sprinkle both sides of foie gras with sea salt and fresh cracked pepper, then dredge in flour. Place in a pan with a few tablespoons of melted butter, heated on a medium to high heat with mushrooms and snap peas. Sear each side of foie gras for one minute and remove. Discard all but 3 tablespoons of melted fat from the foie gras. Add the sherry and vinegar and let reduce until thickened, stirring often. Whisk in one tablespoon of butter to finish the sauce just before drizzling it on the foie gras. Amazing.

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