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Jim Coleman Recipes

Sauteed Foie Gras with Arugula Salad

For this recipe you will need:

3/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/4 cup olive oil
4 slices fresh foie gras
4 cups arugula
salt and pepper to taste

To prepare this recipe:

Combine the 3/4 cup balsamic vinegar and brown sugar in a small saucepan.

Place the pan over medium high heat, and reduce the liquid to about 1/3 cup. Allow the liquid to cool to room temperature. Whisk together the olive oil, the remaining two tablespoons of balsamic vinegar and salt and pepper to taste. Toss the vinaigrette with the arugula and divide the salad between 4 plates.

Place a skillet on high heat. Sprinkle the foie gras with salt and pepper. Just before the skillet reaches the smoking point, place the slices of foie gras in the pan. Quickly brown the slices, and serve atop the arugula salad.

Drizzle each plate with the reduced balsamic vinegar.

This recipe will serve 4 people.

©2005 WHYY