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Recipe Name: Foi De Canard Chaud Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Pound(s) Fresh foie gras
Salt
Fresh ground black pepper
Flour
2 Tablespoon(s) Minced shallots
1/2 Cup(s) Balsamic vinegar
2 Tablespoon(s) Chopped chives
2 Tablespoon(s) Minced fresh chervil -or-
1 1/2 Tablespoon(s) Dried chervil
2 Tablespoon(s) Minced Parsley
1/3 Cup(s) Walnut oil
Fresh ground pepper
Directions:
Slice the foie gras into 6 pieces, 1/2-inch thick. Sprinkle both
sideswith salt and pepper. Lightly flour each piece, shaking off any
excess.Over medium heat, saute the foie gras in a dry, non-stick pan
for 25 to30 seconds on each side. Serve 1 slice per person topped with
BALSAMICVINAIGRETTE. Balsamic vinaigrette: In a skillet over medium
heat, warmthe shallots in the vinegar for 1 minute. Add the fresh herbs
and cookfor 30 seconds. Add the walnut oil and cook for another 30
seconds. Addsalt and pepper to taste. Add more walnut oil if too tart.
Keep warmwhile preparing the foie gras.PHILIPPE'SSALT LAKE CITY,
COPPERBOTTOM INNFENDANT, GRAND VIN DU VALAIS, 82From the <Micro
Cookbook Collection of French Recipes>. Downloaded fromGlen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 261
Total Fat: 29.3g
Cholesterol: 56.7mg
Sodium: 368.4mg
Potassium: 208.9mg
Carbohydrates: 46.5g
Fiber: 1.8g
Sugar: 3.6g
Protein: 10.2g


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