Seared Foie Gras with Maple Balsamic Reduction/KIM SO YEON/VIVIANA

Ingredients:

• 8 ea 1.25oz foie gras escalope
• 1 ea Granny smith apple 
• 3 ea strawberries
• 2 tablespoons unsalted butter
• 1 tablespoons chopped shallots 
• 4 teaspoons maple sugar  
• 4 medium size basil leaves (Fine Julienne)         
• 4 tablespoons of Maple Balsamic Reduction *
• Salt & Pepper to taste

* Maple Balsamic Reduction

Preparation:

• Peel, core and dice the green apple. Dice the strawberries
• Heat the butter in a sautéed pan on medium heat, sweat the shallots, and then add the diced apple & strawberries. Add the maple sugar, cook until caramelized. Remove from heat; add the julienne of basil and season with salt & pepper
• Sear the Foie Gras over medium heat until each side is golden brown; leave the inside soft and pink. Remove to paper towel, blot off excess fat and season with salt & pepper

* Maple Balsamic Reduction

• Heat the balsamic vinegar on medium heat and reduce to half
• Let cool and add Clearly Maple, whisk together

Assembly

Photo by: Ricnoyle.com

Number of people: 4

 

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Place the sautéed apple/strawberries on the plate; layer the foie gras on top. Brush the maple balsamic reduction on the plate. Garnish with basil sprig

• 1 cup Balsamic Vinegar
• 4 tablespoons of Clearly Maple