Sauteed Foie Gras With Apple Julienne Recipe

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Nutrition per serving    (USDA % daily values)
CAL
393
FAT
63%
CHOL
11%
SOD
9%

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Ingredients for 4 servings

1 cup frisee lettuce (curly endive-preferably as yellow as possible)

1 Granny Smith apple, cut into 1/8 julienne on mandoline

Pinch of salt

1 tablespoon lemon juice

1 tablespoon sherry vinegar

1 tablespoon vegetable oil for sauteeing

4 slices foie gras (NY state duck), about 3 ounces each

1 tablespoon green peppercorns, in brine (canned)

Salt and pepper

3 tablespoons unsalted butter

1/2 cup Wondra flour for dredging foie gras

2 tablespoons cider reduction (about 2 cups apple cider reduced to a syrupy thickness)

2 tablespoons extra virgin olive oil

1 tablespoon reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness)

or mesclun greens

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