Try this Sauteed Foie Gras with Banyuls Vinegar recipe, or contribute your own.
Suggest a better descriptionHeat a 14 inch heavy bottom saute pan over medium heat. Devein foie gras (if necessary an A quality foie should have no veins) and cut into 3/4 inch slices. Dust gently in Wondra flour on both sides. Place 4 slices of foie down into pan and CAREFUL NOT TO OVERCOOK!Cook until golden brown on both sides, about 45 seconds to 1 minute at most. Remove to 2 plates. Repeat with remaining 4 slices and place on 2 separate plates. Add vinegar to pan and bring to boil. Add butter and grapes and reduce by half. Meanwhile, toss dandelions with walnut oil and lemon juice together and divide on to plates with foie. Divide sauce over foie pieces, sprinkle with sea salt and serve. Yield: 4 servings as a luxurious main course NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A21 Posted to MC-Recipe Digest by Sue
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 140 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 437.4mg | 15 % | |
Potassium 17.4mg | 0 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.6g | ||
Protein 0.8g | 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. |
Calories per serving: 163
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