Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce Recipe

Name: Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Armagnac; 2 tablespoons maple syrup; 1 1/2 tablespoons cranberry syrup; 2 sprigs fresh thyme, chopped; Pinch freshly ground coriander; Pinch freshly ground pepper; 16 ounces foie gras of duck, sliced into scallops; 1 tablespoon butter; 1 shallot, chopped; 1/2 cup white wine; 2 1/2 cups duck broth or chicken stock; 1/4 cup maple syrup; 2 tablespoons chopped fresh cranberries; 1/2 lemon, juiced; Salt and pepper

Servings: persons

1/4 cup Armagnac
2 tablespoons maple syrup
1 1/2 tablespoons cranberry syrup
2 sprigs fresh thyme, chopped
Pinch freshly ground coriander
Pinch freshly ground pepper
16 ounces foie gras of duck, sliced into scallops
1 tablespoon butter
1 shallot, chopped
1/2 cup white wine
2 1/2 cups duck broth or chicken stock
1/4 cup maple syrup
2 tablespoons chopped fresh cranberries
1/2 lemon, juiced
Salt and pepper

1
Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper.
2
Marinate the foie gras scallops for 6 to 8 hours in the refrigerator.
3
Remove the foie gras from the marinade and reserve marinade.
4
In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown.
5
Salt lightly and place on a serving platter.
6
Cover with plastic wrap.
7
Refrigerate.
8
Remove from refrigerator 20 minutes before serving to bring to room temperature.
9
In a saute pan over medium-high heat, add the butter and melt.
10
Add the shallots and saute until translucent, about 2 minutes.
11
Deglaze with white wine and cook until the liquid is reduced by half.
12
Add the duck broth and reduce by 1/3.
13
Add the reserved marinade, maple syrup, and fresh cranberries.
14
Reduce until mixture thickens and then puree until velvety smooth.
15
Add the lemon juice and salt and pepper, to taste.
16
Pour sauce over foie gras scallops and serve.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/4 cup Armagnac, 2 tablespoons maple syrup, 1 1/2 tablespoons cranberry syrup, 2 sprigs fresh thyme, chopped, and more.

Yes, Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce

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