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Yield: 2 servings
[edit] Ingredients
2 |
3 oz escalopes foie gras |
1 |
teaspoon oil |
2 |
teaspoons butter |
1 |
teaspoon Calvados |
8 |
cardamom pod, crushed |
2 |
teaspoons maple syrup |
[edit] Preparation
Step 1 |
In a very hot frying pan, sear foie gras in oil (maximum 30 seconds). Reserve and keep warm. |
Step 2 |
Melt butter in pan and deglaze with Calvados. Add cardamom and maple syrup. Bring to a quick boil. Drizzle over foie gras and serve immediately. |
Step 3 |
(Can also be served over blanched spinach, Swiss chard, etc.) |
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[edit] About Foie Gras With Cracked Cardamom and Calvados
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