Foie Gras With Blueberry Sauce

Name: Foie Gras With Blueberry Sauce
Cuisine: American
Ingredients: 1 slice 3/4 inch thick Goose Foie Gras; 1 slice Thick toast; 1 as needed Pea sprouts; 8 each Dried cranberries; 1 as needed Blueberry jam

Glenn Anderson @cook_2997215

This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish.

Glenn Anderson @cook_2997215

This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish.

Saved

Ingredients

1 slice3/4 inch thick Goose Foie Gras
1 sliceThick toast
1as needed Pea sprouts
8 eachDried cranberries
1as needed Blueberry jam

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Steps

1

Arrange pea sprouts and dried cranberries on the plate.
2

Mix the blueberry jam with a small amount of warm water to slightly thin it out. Drizzle the jam in an arc on the plate.
3

Toast the bread and cut off the crusts. Place the toasted bread on the plate in the arc of the jam.
4

In a very hot pan sear each side of the foie gras for 30 seconds. Place the foi gras on the toast and serve.