|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||83%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||16%|
|Total Sugars 27g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavor and texture are virtually impossible to describe. Source only from a reputable and trusted vendor.
Add the veal or chicken stock, vinegar, red currant jelly, and figs into a saucepan and reduce on medium heat, until only about a cup of liquid remains. The sauce will thicken slightly as it reduces. Be careful not to reduce too far, as the sauce will burn. Season with salt and pepper to taste. Keep warm.
Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very, hot (this is key!). Sear the slices for 1 to 2 minutes per side. The foie gras will brown and should be heated through, but removed before the slices begin to shrink significantly and lose too much of their fat.
Place the toasted bread on the plate, top with the seared foie gras, and spoon over the sauce. Serve immediately.