Pan-fried foie gras in an almond crust, amaretto sauce
Ingredients
Instructions
- 6 thick slices of raw duck foie gras
- 125 g Slivered almonds
- 50 g Very cold butter
- 10 cl Chicken broth
- 5 cl Amaretto
- chive
- Salt
- Ground pepper
- Salt and pepper the slices of foie gras.
- Cover them with 2/3 of the slivered almonds, making them adhere. Place in the fridge for 10 mins.
- Chop the rest of the almonds. Heat a dry frying pan, quickly brown the chopped almonds.
- For them into a bowl and set aside. Return the skillet to high heat.
- Place the slices of foie gras in an almond crust in the pan and cook for 3 minutes on each side.
- Place them on paper towel and cover them with aluminum foil to keep them warm.
- For the amaretto and chicken broth into the pan, still over high heat.
- Bring to the boil and let reduce by half. Strain the broth into a small saucepan and whisk in the butter in small amounts.
- Salt and pepper, add the chopped almonds.
- Serve the slices of foie gras on plates, with the sauce in ramekins. Decorate with sprigs of chives.
Pan-fried foie gras in an almond crust, amaretto sauce
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