Foie Gras With Blueberry Sauce

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.
Foie Gras With Blueberry Sauce
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.
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.
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