Fresh whole foie gras; A quality about 1 to 1 1/4 pounds
4 Esslöffel
flour instant
1 1/2 Tasse
Banyuls vinegar
1 Dose
Substitute balsamic or sherry vinegar
3 Esslöffel
Sweet butter
20
Wine grapes; halved lengthwise and seeded
4 Tasse
Young dandelion greens; (may substitute frisee)
2 Esslöffel
Walnut oil
1/2
Lemon juice
1 Teelöffel
sea salt
die Zubereitung:
Heat 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.
