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Cook Out | Feel-good foie gras

Chef Gurjyote Singh of The Claridges, Surajkund, makes a simple appetizer using an exotic ingredient
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First Published: Sun, Nov 18 2012. 04 36 PM IST
Pan-seared foie gras
Pan-seared foie gras
Pan-seared foie gras
Serves 2
Ingredients
120g foie gras, cut into two steaks of 60g each
4 tsp balsamic vinegar
1 tsp brown sugar
1 fresh fig, cut into four wedges
1 tsp refined flour (for dusting)
Salt to taste
One pinch crushed pepper
6-7 rocket leaves
4-5 cherry tomatoes
1 tsp butter
Method
To make the balsamic reduction, take the balsamic vinegar in a pan and let it simmer for 2-4 minutes. Add the brown sugar and keep stirring till the vinegar is reduced and of a thicker consistency. Keep aside. Next, boil the fig in water, take it out, and mash it into pulp. Now dust the foie gras with flour, salt and pepper and sear in a hot non-stick pan. Next, grill it in the oven for 5 minutes at 175 degrees Celsius. Take it out of the oven and plate it. Garnish with rocket leaves, cherry tomatoes, figs with butter, and pour the balsamic vinegar reduction on top of the foie gras.
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First Published: Sun, Nov 18 2012. 04 36 PM IST
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