Sandra Djohan

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Foie Gras with Red Velvet Sauce

Foie gras combines perfectly with sweets and fruits. This is one of my recipes from my old restaurant, which I’ve perfected and now serve in my new restaurant as well. I get a lot of inquiries about it so I thought I’d share the goodness.


For Foie Gras

1 foie gras, whole
Salt
Slices of toasted bread

For The Berry Sauce

1 tsp olive oil
2 tbsp sugar (or maple syrup or

honey)
1 tsp red wine vinegar
Porto (or muscat or any sweet

alcohol)
1 cup blueberries 1 cup blackberries 1 cup raspberries Cinnamon

Instructions

  1. Separate the 2 lobes of the foie gras.
  2. Cut each lobe into 1-inch thick slices (21⁄2cm).
  3. Add salt.
  4. In a very hot pan, sear the slices of foie gras for few minutes on each side until golden brown (don’t add any fat or oil).
  5. Remove the fat surplus from the pan as it appears and keep.
  6. Finish cooking the browned slices in the oven for 4 to 5 minutes at 200°C/400°F. Keep warm.
  7. To make the sauce, place the onions in a pan and cook with olive oil.
  8. Add the sugar, red wine vinegar, blueberries, blackberries and raspberries to the pan. Deglaze with the porto, and add the basil.
  9. Remove the foie gras from the oven. Pour the liquid fat into the pan and combine with the sauce.
  10. Do not mix.

Place the slices of foie gras on a piece of toast and cover with berry sauce.

For Foie Gras

1 foie gras, whole
Salt
Slices of toasted bread

For The Berry Sauce

1 tsp olive oil
2 tbsp sugar (or maple syrup or

honey)
1 tsp red wine vinegar
Porto (or muscat or any sweet

alcohol)
1 cup blueberries 1 cup blackberries 1 cup raspberries Cinnamon

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