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
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 173
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