Nutrition Facts
2 servings
2
Recipe for Warm Foie Gras, Stuffed Dates with Lemon, and Caramelized Endive Leaves
A festive recipe prepared in the magic pot, an innovative cooking vessel. A unique way to enjoy foie gras! A recipe suggested by Chef Alain.
Ingredients
2 fresh foie gras slices
4 Medjool dates stuffed with lemon jam.
1 leafy endive
Directions
1
Over very low heat for a few minutes, gradually increase the temperature of your pot.
2
Sauté the foie gras, the endive, and the dates over low heat and covered for 5 to 7 minutes depending on the thickness of the foie gras.
3
To finish, place the foie gras slices with the endive leaves that have candied in the fat of the foie gras and the stuffed dates. Add the fleur de sel.
Ingredients
Ingredients
2 fresh foie gras slices
4 Medjool dates stuffed with lemon jam.
1 leafy endive
Directions
Directions
1
Over very low heat for a few minutes, gradually increase the temperature of your pot.
2
Sauté the foie gras, the endive, and the dates over low heat and covered for 5 to 7 minutes depending on the thickness of the foie gras.
3
To finish, place the foie gras slices with the endive leaves that have candied in the fat of the foie gras and the stuffed dates. Add the fleur de sel.
Notes
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