The pleasant aftertaste of the most tender, juicy foie gras goose liver is in perfect harmony with the divine wine-caramel sauce and stewed fruits.
It is necessary
- - 200 grams of foie gras (steaks);
- - 100 ml of port;
- - 4 strawberries, 4 physalis;
- - 300 grams of grapes;
- - 1 tablespoon of sugar;
- - 2 branches of red currant;
- - ground black pepper, salt;
- - 2 green basil leaves;
- - 40 ml of raspberry balsamic cream;
- - rice flour (for foie gras breading);
- - vegetable oil (for frying basil);
Instructions
Step 1
Preheat oven to 180 ° C. Prepare the sauce. Pick up 20 grapes, cut each berry in half. Juice the rest of the grapes.
Step 2
Make caramel. Pour sugar into a small saucepan and heat over medium heat until it is completely melted. The caramel should be light bronze in color.
Step 3
Pour in the port carefully, stir, bring the mixture to a boil and simmer for 1-2 minutes until the alcohol has evaporated. Pour in the grape juice and simmer over medium heat for another 4-5 minutes until thickened.
Step 4
Prepare 4 strawberries and 4 physalis, cut each ingredient in half. Add fruits (grapes, strawberries, currants, physalis) to a slightly thickened sauce and heat everything together for 2-3 minutes. The sauce is ready.
Step 5
Season the foie gras with salt and season generously with freshly ground pepper. Dip them in flour, shaking off the excess. Heat a small skillet well over a fire and brown the foie gras on both sides. Transfer the foie gras to an ovenproof dish and place in a preheated oven for 4-5 minutes.
Step 6
Heat vegetable oil in a small saucepan and sauté the basil leaves. It is necessary to fry the leaves quickly, otherwise the leaf will crumble, and the color and taste will be terrible. Then spread the leaves on a paper towel to drain off excess fat.
Step 7
Put some of the sauce with berries on a plate, put the foie gras on them, then distribute some berries again, pour the sauce on top. Drizzle some balsamic cream over the dish and garnish with basil chips.
