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Photo of Seared Duck Foie Gras with Caramel-Glazed Vegetables by WW

Seared Duck Foie Gras with Caramel-Glazed Vegetables

20
Points® value
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
4
Difficulty
Moderate
The rich flavours of foie gras (duck liver), baby carrots, marmalade and whiskey add just the right amount of wow-power.

Ingredients

Canned foie gras duck

8 oz, sliced into four 1/2-inch-thick pieces

Carrots

20 baby

Frozen whole onion

15 oz, baby, thawed (pearl onions)

Orange marmalade

⅔ cup(s)

Whiskey

1 fl oz, Canadian (about 2 tablespoons)

Low sodium soy sauce

2 tsp(s)

Instructions

  1. 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.
  2. 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.
  3. Yields about 2 ounces of foie gras and 1 cup of vegetables per serving.

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