Ingredients

  • 8 slices smoked goose liver pate
  • 1 Teaspoon freshly ground black pepper
  • 1/2 Cup California raisins, soaked in dry white wine for 15 minutes
  • 2 Tablespoons sherry vinegar
  • 1/4 Cup veal stock
  • 6 Tablespoons unsalted butter
  • 4 Slices Bayonne ham, cut in small, thin slices
  • 4 each frisée lettuce
  • 1/2 Teaspoon Ezpeleta pepper or high quality paprika

Procedure

Sprinkle both sides of foie gras with black pepper; set aside. Over high heat, heat large sautépan very hot. Add foie gras and sear for about 30 seconds on each side; transfer to paper towels. Keep warm. Discard pan juices. Return pan to high heat. Drain and reserve wine from raisins. Add California raisins to pan; sauté then deglaze with wine and sherry vinegar; reduce by half. Add veal stock; return to boil; reduce by half. Turn heat off; swirl in butter. Season to taste. Keep warm.

To serve, place 2 slices of foie gras on each plate. Top with Bayonne ham, frisée, California raisins and sauce. Cover with second slice of foie gras to form sandwich. Sprinkle with Ezpeleta pepper.

Nutrition Facts Per Serving

Calories 520 (Calories from Fat 75%); Total Fat 44 ( Saturated Fat 19; Trans Fat 0; ); Cholesterol 145; Sodium 810; Potassium 375; Total Carbohydrate 19; Dietary Fiber 2; Sugars 15; Protein 13; Calcium 59; Iron 4;

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Did you know raisins are naturally low in sodium?