Sauteed Foie Gras with Pineapple

1. 1

   Peel the pineapple, cut it in quarters and remove the heart of the fruit.

2. 2

   Slice into 1/4-inch sections.

3. 3

   Caramelize the honey and add the pineapple slices.

4. 4

   Cook until golden and caramelized.

5. 5

   Deglaze with the sherry vinegar.

6. 6

   Add the veal stock and add the butter.

7. 7

   Add the cracked black pepper and keep the sauce warm.

8. 8

   Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color.

9. 9

   Remove the foie gras from the pan and drain it on a paper towel.

10. 10

    In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.

* Per serving · 4 servings · Values may vary.

No additional tips available.