Recipe - Foie Gras With Sweet And Sour Cabbage

1 tablespoon Canola oil
3 Shallots, finely minced
(about 2 tablespoons)
2 cup Shredded Napa cabbage (about
half a head)
3 tablespoon Honey
3 tablespoon Sherry vinegar or cider
vinegar
One fourth cup Dried currants or One fourth cup
raisins
8 ounce Fresh foie gras
Salt and freshly ground
black pepper
1 tablespoon Sesame seeds, toasted 1
minute in a saute pan
Country bread

In a saute pan, heat canola oil over medium heat. Add the shallots and
saute until translucent. Add the cabbage and saute quickly until it just
begins to wilt. Remove the cabbage and shallots, and add the honey to the
pan, allowing it to melt and begin to bubble. Add the vinegar carefully so
the hot honey does not splash. Add the currants and cook just long enough
to plump them. Remove from the heat and set aside.

With a small paring knife, carefully clean the foie gras of veins and bile,
then cut into 4 1/2inch thick slices. Season with salt and pepper. Heat a
saute pan until it's very hot. Add the foie gras and sear quickly on both
sides. Place the cabbage on a heated platter. Lay the foie gras on top of
the cabbage and pour the currant sauce over the top. Sprinkle with sesame
seeds. Serve with bread.

Yield: 4 servings

Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9134

Posted to MMRecipes Digest V4 #045 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 12, 97.