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Seared Foie Gras With Fig and Balsamic Reduction Recipe
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
Learn how to make this recipe at The Spruce Eats