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http://www.lifestylefood.com.au/recipes/1658/seared-foie-gras-with-curry-quince-and-aged-balsamic

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Seared Foie Gras with curry quince and aged balsamic

Ingredients

Method

  • 1.

    Peel and fine dice the quince.

  • 2.

    In a thick bottom sauce pot make a carmel with the sugar.

  • 3.

    When it is golden brown add the white wine and stir to a smooth consistency.

  • 4.

    Add the quince, cinnamon, and the curry.

  • 5.

    Simmer until the quince is soft.

  • 6.

    Set aside and keep warm.

  • 7.

    Heat a non stick pan until smoking hot.

  • 8.

    Season the foie gras with salt and pepper.

  • 9.

    Sear on all sides until slightly soft in the middle.

  • 10.

    Remove from the pan and pat dry with a towel.

  • 11.

    Serve the foie gras on top of the toasted brioche.

  • 12.

    Place 1 tablespoon of the quince on top of the foie gras.

  • 13.

    Drizzle the aged balsamic on top for garnish.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Seared Foie Gras with curry quince and aged balsamic.

 
 

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