Sautéed Foie Gras Sandwich of California Raisins and Figs with Frisée Lettuce
All meat sandwich with Bayonne ham between two slices of foie gras garnished with raisins, frisée and peppers.
- 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 slice Bayonne ham, cut in small, thin slices
- 4 each frisée lettuce
- 1/2 teaspoon Ezpeleta pepper or high quality paprika
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 (75% from fat); Total Fat 44g (sat 19g, mono 20g, poly 1g, trans 0g ); Cholesterol 145mg; Protein 13g; Carbohydrate 19g; (Dietary Fiber 2g; Sugars 15g; ); Iron 4mg; Sodium 810mg; Calcium 59mg; Potassium 375mg
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