Ingredients
Scale
- 1 pound of fresh Foie Gras
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Fresh microgreens for garnish
- Edible flowers for decoration
Instructions
- Begin by cleaning the Foie Gras, removing any veins and slicing into even pieces, about 1-inch thick. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the slices of Foie Gras for about 30 seconds on each side until golden brown.
- Plate the Foie Gras with a drizzle of balsamic reduction and arrange with fresh microgreens.
- Garnish with edible flowers for an elegant presentation. Serve warm for the best experience.
Notes
- Store any leftover foie gras in an airtight container in the refrigerator for up to two days.
- It can be reheated gently or enjoyed cold to maintain its flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Searing
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 100 grams
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 100mg