Foie Gras with Raspberry Gastrique               

 tags (edit): @Vogel @Try Soon! Emeril Hors dOeuvres Appetizers  

 

Ingredients

1 cup Concentrated Veal Stock
1/4 cup Raspberry Gastrique See * Note
2 slice Foie Gras - 4 Oz Ea Veins Removed
to taste Salt
to taste Freshly-Ground Black Pepper
2 slice French Bread Toasted Buttered
1/4 cup Fresh Raspberries
2 tablespoon Shredded Mint For Garnish
 

Instructions
 Heat veal jus in a small saucepan, and boil gently until reduced by half. Add 2 tablespoons of the Raspberry Gastrique and reduce heat to low. Heat a saute pan over medium heat for 3 minutes. Season foie gras with salt and pepper and sear first side for 1 to 2 minutes, until crusted. Flip and sear second side just until lightly golden, less than 1 minute. Remove from the pan as soon as a crust is formed on the other side, and place on top of warm buttered toasts. Add veal stock to hot foie gras fat in pan and heat just until the sauce comes together and thickens slightly. Add raspberries and adjust seasonings to taste. Spoon sauce over foie gras and drizzle remaining gastrique over the whole plate. Serve immediately, garnished with mint.






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Yields: 2 Servings
     ESSENCE OF EMERIL (#EE-2160 05-08-1997)

 notes:  * Note: See the "Raspberry Gastrique" recipe which is included in this collection.

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