Ingredients:
4 medallions of uncooked foie gras
4 toasted rounds of brioche
1 lb of pitted cherries
3 tbsp balsamic vinegar
3 tbsp sugar
3/4 cup red wine
1/4 cup shallots, minced
1 cinnamon stick
1 cup chicken broth
1 tbsp cornstarch mixed with 1 tbsp water
2 tsp lime juice
Salt and pepper
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Preparation:
Cook the vinegar and sugar over medium heat until sugar is dissolved and the mixture is reduced to a glaze. Add the wine, shallot and cinnamon stick and boil until the liquid is reduced to about 1/4 cup. Add the broth and cherries and simmer for 5 minutes. Remove the cinnamon stick and stir in the cornstarch, simmering for 2 minutes. Stir in the lime, salt and pepper to taste. Cover and keep warm.
Heat a non-stick pan over high flame and sear the foie gras medallions about 30 seconds per side. Place on the brioche toasts and top with cherry sauce.
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