Foie Gras, Smoked Goose Breast and Black-Eyed Peas

Name: Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black-eyed peas vinaigrette (see recipe); 8 small sprigs fresh watercress; 8 small leaves Belgian endive; 4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise; 2 teaspoons olive oil; 4 to 8 thin slices cooked country ham or prosciutto, about 1/4 pound total weight; 4 thin slices smoked goose breast, about 2 ounces; 4 1/2-inch thick slices fresh American foie gras, about 5 ounces; Salt to taste if desired; Freshly ground pepper to taste; 1 teaspoon finely chopped shallots; 1/2 teaspoon finely minced garlic; 1/2 cup balsamic vinegar; 1 tablespoon finely chopped scallions

Servings: persons

1 cup black-eyed peas vinaigrette (see recipe)
8 small sprigs fresh watercress
8 small leaves Belgian endive
4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise
2 teaspoons olive oil
4 to 8 thin slices cooked country ham or prosciutto, about 1/4 pound total weight
4 thin slices smoked goose breast, about 2 ounces
4 1/2-inch thick slices fresh American foie gras, about 5 ounces
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped shallots
1/2 teaspoon finely minced garlic
1/2 cup balsamic vinegar
1 tablespoon finely chopped scallions

1
Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates.
2
Pat down lightly.
3
Put watercress, endive and radicchio in a bowl and sprinkle with oil.
4
Toss.
5
Top peas with equal portions of greens.
6
Top greens with equal portions of ham and goose breast.
7
Sprinkle foie gras with salt and pepper.
8
Heat a skillet until red hot and smoking.
9
Do not add oil.
10
Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side.
11
Top each serving with one slice foie gras.
12
Pour off half the fat that will have accumulated in the skillet.
13
Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half.
14
Spoon equal amounts of sauce over the foie gras.
15
Sprinkle with scallions and serve.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup black-eyed peas vinaigrette (see recipe), 8 small sprigs fresh watercress, 8 small leaves Belgian endive, 4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise, and more.

Yes, Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions