Cook Out | Feel-good foie gras
PremiumChef Gurjyote Singh of The Claridges, Surajkund, makes a simple appetizer using an exotic ingredient
Premium
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
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