Family Best Time >> Food

Foie gras with cardamom seeds


Ingredients:4 people
  • butter
    40g
  • good vinegar
    2 cl
  • fresh liver (duck or goose)
    400 g
  • shelled cardamom seeds
    15 to 20
  • white poultry stock
    8 cl
  • unwashed, unrefined coarse gray salt


Preparation:
  • Preparation time:20 minutes
  • Cooking time:10 minutes


Difficulty:[usr 2]

Cut the liver into 4 equal slices (about 100g each).

Pan-fry them. Drain them, degrease the pan.

Preparation of the sauce:

Deglaze with the white stock, reduce by 1/3 and whisk in the butter, add the finely crushed cardamom and the vinegar.

Service and presentation:

Heat your plates.

Coat them with the sauce. Place the cutlets on top. Sprinkle them with coarse salt.

Suggestions:

This dish can be pleasantly accompanied by simmered lentils with an aromatic garnish.

Foie gras with cardamom seeds

Source:Alain Passard. The Arpege. Paris. Foie Gras from Fabienne Labeyrie.