Recipe - Sauteed Foie Gras With Banyuls Vinegar

1 Fresh whole foie gras; A
quality about 1 to 1 1/4
pounds
4 tablespoon Instant flour
1 One half cup Banyuls vinegar
1 cn Substitute balsamic or
sherry vinegar
3 tablespoon Sweet butter
20 Wine grapes; halved
lengthwise and seeded
4 cup Young dandelion greens; (may
substitute frisee)
2 tablespoon Walnut oil
One half Lemon; Juice of
1 teaspoon Sea salt

Heat a 14 inch heavy bottom saute pan over medium heat.

Devein foie gras (if necessary an A quality foie should have no veins) and
cut into Three fourths inch slices. Dust gently in Wondra flour on both sides. Place
4 slices of foie down into pan and CAREFUL NOT TO OVERCOOK!Cook until
golden brown on both sides, about 45 seconds to 1 minute at most. Remove to
2 plates. Repeat with remaining 4 slices and place on 2 separate plates.
Add vinegar to pan and bring to boil. Add butter and grapes and reduce by
half.

Meanwhile, toss dandelions with walnut oil and lemon juice together and
divide on to plates with foie. Divide sauce over foie pieces, sprinkle with
sea salt and serve.

Yield: 4 servings as a luxurious main course

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A21

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998