Seared Foie Gras With Fig and Balsamic Reduction Recipe

Name: Seared Foie Gras With Fig and Balsamic Reduction Recipe
Yield: 4 servings
Ingredients: Veal Stock; Chicken Stock; Aged Balsamic Vinegar; Red Currant Jelly; Dried Mission Fig; Salt; Freshly Ground Black Pepper; Foie Gras Slab, Grade A; White Bread Slice

The Spruce Eats

Serves: 4 Save

Ingredients (8)

1 quart veal, or chicken stock
1/4 cup balsamic vinegar, preferably aged
2 tablespoons red currant jelly
12 small dried mission figs, quartered
Salt, to taste
Ground pepper, to taste
4 (2- to 3-ounce) slices grade "A" foie gras
4 slices toasted white bread, crusts trimmed

Directions

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Dietary Information

Dietary info does not include:

Red Currant Jelly

Nutrition Facts

1 Serving

Nutrition does not include:

Red Currant Jelly

Macronutrients

Protein

10%

30%

Carbs

48%

40%

Fats

42%

30%

Positive Nutrients

Protein

21.1g

42.1% DV

Dietary Fiber

12.6g

45% DV

Polyunsaturated Fat

1.6g

7.3% DV

Monounsaturated Fat

22.3g

50.6% DV

Vitamin D

0mcg

0% DV

Iron

9mg

49.8% DV

Vitamin B12

8mcg

333.1% DV

Calcium

320.6mg

24.7% DV

Vitamin B6

0.3mg

19.8% DV

Magnesium

118.4mg

28.2% DV

Vitamin C

3.1mg

3.5% DV

Folate/Folic Acid

24.9mcg

6.2% DV

Vitamin A

2,850mcg

316.7% DV

Thiamin B1

0.4mg

34.2% DV

Riboflavin

0.6mg

49.4% DV

Negative Nutrients

Trans Fat

Exceeds DV

Sugars

62.4g

124.8% DV

Saturated Fat

12.8g

63.8% DV

Sodium

1,807.1mg

78.6% DV

Carbohydrates

100.3g

36.5% DV

Total Fat

39.6g

50.8% DV

Cholesterol

127.6mg

42.5% DV

Seared Foie Gras With Fig and Balsamic Reduction Recipe

Ingredients (8)

Directions

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