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Pan-seared foie gras
Pan-seared foie gras

Cook Out | Feel-good foie gras

Chef Gurjyote Singh of The Claridges, Surajkund, makes a simple appetizer using an exotic ingredient

Pan-seared foie gras

Serves 2


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


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