Appetizers > Christmas > France > Pate de Foie Gras >
Pate de Foie Gras
Liver Pate
2 TBS butter
2 TBS brown sugar
1/4 C balsamic vinegar
5 sliced plums
Pinch of salt & black pepper
1 LB Foie Gras (duck liver)
Mustard seeds (for garnish; optional)
Heat a frying pan over medium heat; add the butter and sugar. Heat until a caramel forms. Add the vinegar and plums; cook until slightly thickened. Remove from heat and set aside. Warm another frying pan over high heat; slice Foie Gras into 1/4" slices. Season with a pinch of salt and black pepper. Add the Foie Gras to the frying pan and cook for about one minute to ninety seconds on each side. When cooked, drain on a paper towel. Place the sliced plums on a plate and top with the Foie Gras. Drizzle butter-sugar caramel around the edges of the plate; garnish with mustard seeds if desired. Serve.
*Pate de Foie Gras image (C) Charles Haynes (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
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