Recipe - Foi De Canard Chaud

One half pound Fresh foie gras
Salt
Fresh ground black pepper
Flour

BALSAMIC VINAIGRETTE
2 tablespoon Minced shallots
One half cup Balsamic vinegar
2 tablespoon Chopped chives
2 tablespoon Minced fresh chervil or
1 One half tablespoon Dried chervil
2 tablespoon Minced parsley
1/3 cup Walnut oil
Salt
Fresh ground pepper

Slice the foie gras into 6 pieces, 1/2inch thick. Sprinkle both sides with
salt and pepper. Lightly flour each piece, shaking off any excess. Over
medium heat, saute the foie gras in a dry, nonstick pan for 25 to 30
seconds on each side. Serve 1 slice per person topped with BALSAMIC
VINAIGRETTE. Balsamic vinaigrette: In a skillet over medium heat, warm the
shallots in the vinegar for 1 minute. Add the fresh herbs and cook for 30
seconds. Add the walnut oil and cook for another 30 seconds. Add salt and
pepper to taste. Add more walnut oil if too tart. Keep warm while preparing
the foie gras.

PHILIPPE'S

SALT LAKE CITY, COPPERBOTTOM INN

FENDANT, GRAND VIN DU VALAIS, 82

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.