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Seared Foie Gras With A Chardonnay-Grapefruit Reduction

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Leite's Culinaria
Related tags
main-dish nut free dinner french
Nutrition per serving    (USDA % daily values)
CAL
248
FAT
29%
CHOL
22%
SOD
3%

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Ingredients for 6 servings

3 tablespoons unsalted butter

3 granny smith apples, peeled, cored, and thinly sliced

3/4 cup dry white wine

3 tablespoons quince jelly or quince paste

6 pieces grade A (4 ounces each) foie gras

sea salt and freshly ground black pepper

1 cup freshly squeezed grapefruit juice

1/2 cup late-harvest chardonnay

Zest of 1/2 orange

1/4 teaspoon finely chopped fresh rosemary

1 1/2 teaspoons unsalted butter

6 slices (1/2-inch thick) brioche

1/2 cup mâche (optional)

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