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Foie Gras with Rhubarb HT HD 40mins
Serves 4 Hot Fruit Offal Alcohol Hors d'oeuvre Starter Appetiser Gluten Wheat Dairy Free Eggless
Ingredients: 350g/12oz Rhubarb, chopped 100g/4oz Sugar 1 heaped tbsp Finely Chopped Shallots The Juice of 1 large Lemon 270ml/9fl.oz. White Wine (check manufacture) 1 tbsp Olive Oil 4 x 50g/2oz slices of Foie Gras 1 tbsp Freshly Chopped Chives
Instructions
1. Place the rhubarb, sugar, shallots, lemon juice and wine in a saucepan, bring to the boil over a medium heat then reduce the heat, partially cover and simmer for 30 minutes or until the fruit is tender.
2. Remove from the heat allow to cool a little than transfer to a food processor and puree until relatively smooth. Season with salt and pepper. Return to the pan and keep warm.
3. Season the foie gras with salt and pepper. Heat the oil in a frying pan until hot, add the foie gras and sear for 1 to 2 minutes on each side.
4. To serve - divide the rhubarb sauce between 4 individual plates then place the foie on top and garnish with the chopped chives. Serve immediately.
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