Foie gras with plums

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Foie gras is one of the most famous delicacies of French cuisine. Unlike regular duck liver, foie gras has a richer flavor and a more delicate, velvety texture. For serving, foie gras is often sliced into medallions, pan-fried, and served with a dollop of fruit or wine sauce, like in this recipe with plum caramel sauce and balsamic vinegar. This delicacy takes less than half an hour to prepare. It's a perfect treat for a holiday table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons butter
2 tbsp. l. brown sugar
1/4 cup balsamic vinegar
5 plums, thinly sliced
450–600 g of duck liver foie gras

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, brown sugar, balsamic vinegar, plums, foie gras

Cooking the dish according to the recipe:

Heat a frying pan over medium heat, add the butter and sugar, and cook until caramelized. Add the vinegar and plums. Cook until the mixture thickens slightly. Set aside. Heat another frying pan over high heat, slice the foie gras into 0.5 cm thick slices, season with salt and pepper. Add to the pan and fry for 1.5 minutes on each side. Transfer the cooked liver to a plate lined with paper towels to drain excess fat. Divide the plums among plates, top with the foie gras, drizzle with caramel sauce, and serve.

Categories:

recipe / Gluten-free dishes / Summer dishes / Festive dishes / Main courses / Bird / Appetizers / Meat appetizers / European cuisine / French cuisine