A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Whole Grilled Foie Gras With French Beans And Quince Vinegar
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- #67422
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups red wine vinegar
2 quince, peeled
4 tablespoons sugar
2 pounds French beans, ends removed
2 cups watercress, rinsed and spun dry
2 tablespoons hazelnut oil
4 tablespoons chopped hazelnuts
salt, to taste
1 1/4 pound whole foie gras (A-quality)
directions
Preheat grill.
Place vinegar in 2-quart saucepan. Core, seed and slice quince and place in pan with vinegar and add sugar. Reduce by two thirds.
Place in food processor and blend until smooth and thick. Set aside.
Bring 2 quarts water to a boil and blanch beans 1 to 2 minutes or until crisp and bright green. Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts and 2 tablespoons quince vinegar. Season with salt and arrange on large platter.
Place foie on hot grill and cook to medium-rare, about 3 to 4 minutes per side. Remove, slice and arrange on platter. Drizzle with quince vinegar and serve immediately.
added by
Lashell
nutrition data
1179 calories, 23 grams fat, 182 grams carbohydrates, 71 grams protein per serving.
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