Seared Duck Foie Gras with Caramel-Glazed Vegetables
PersonalPoints™ per serving
The rich flavours of foie gras (duck liver), baby carrots, marmalade and whiskey add just the right amount of wow-power.
Foie gras duck
8 oz, sliced into four 1/2-inch-thick pieces
Frozen whole onion(s)
15 oz, baby, thawed (pearl onions)
1 fl oz, Canadian (about 2 tablespoons)
Low sodium soy sauce
- Heat a large skillet over medium-high heat. When hot, add foie gras and sauté until golden brown, about 2 to 3 minutes per side. Remove foie gras with a slotted spatula (leaving a little resulting fat covering the bottom of the pan) and transfer to paper towels to drain.
- Add carrots and onions to pan and sauté until golden, stirring frequently, 2 to 3 minutes. Add remaining ingredients and simmer until carrots are just tender, about 5 minutes. Return foie gras to pan and simmer 1 minute more to heat through.
- Yields about 2 ounces of foie gras and 1 cup of vegetables per serving.