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Name: Foi De Canard Chaud
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tb Dried chervil; Fresh ground black pepper; 2 tb Chives Chopped; 1/3 c Walnut oil; Salt; 1/2 c Balsamic vinegar; 2 tb Parsley minced; Flour; Fresh ground pepper; Salt; 2 tb Minced fresh chervil -or-; 1/2 lb Fresh foie gras; 2 tb Shallots minced

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INGREDIENTS

1 1/2 tb Dried chervil
BALSAMIC VINAIGRETTE
Fresh ground black pepper
2 tb Chives ; Chopped
1/3 c Walnut oil
Salt
1/2 c Balsamic vinegar
2 tb Parsley ; minced
Flour
Fresh ground pepper
Salt
2 tb Minced fresh chervil -or-
1/2 lb Fresh foie gras
2 tb Shallots ; minced

Servings

INSTRUCTIONS

Slice the foie gras into 6 pieces, 1/2-inch thick. Sprinkle both sides with 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 to 30 seconds on each side. Serve 1 slice per person topped with BALSAMIC VINAIGRETTE. Balsamic vinaigrette: In a skillet over medium heat, warm the shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30 seconds. Add the walnut oil and cook for another 30 seconds. Add salt and pepper to taste. Add more walnut oil if too tart. Keep warm while preparing the foie gras. PHILIPPES SALT LAKE CITY, COPPERBOTTOM INN FENDANT, GRAND VIN DU VALAIS, 82 From the . Downloaded from G Internet, G Internet.

NOTES

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Foi De Canard Chaud

1 1/2 tb Dried chervil
 BALSAMIC VINAIGRETTE
 Fresh ground black pepper
2 tb Chives Chopped
1/3 c Walnut oil
 Salt
1/2 c Balsamic vinegar
2 tb Parsley minced
 Flour
 Fresh ground pepper
 Salt
2 tb Minced fresh chervil  -or-
1/2 lb Fresh foie gras
2 tb Shallots minced

Slice the foie gras into 6 pieces, 1/2-inch thick. Sprinkle both sides with  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 to 30  seconds on each side. Serve 1 slice per person topped with BALSAMIC  VINAIGRETTE. Balsamic vinaigrette: In a skillet over medium heat, warm the  shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30  seconds. Add the walnut oil and cook for another 30 seconds. Add salt and  pepper to taste. Add more walnut oil if too tart. Keep warm while preparing  the foie gras.    PHILIPPES    SALT LAKE CITY, COPPERBOTTOM INN    FENDANT, GRAND VIN DU VALAIS, 82    From the <Micro Cookbook Collection of French Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 6 Servings

Calories: 173
Calories from Fat: 110 (64%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 5.2mg		0 %
Potassium 80.8mg		2 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 15.8g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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