Seared Duck Foie Gras with Caramel-Glazed Vegetables
20
Points®
Total time: 27 min • Prep: 12 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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