Difficulty: 2
From Michelin-starred chef Alain Passard of L'Arpège in Paris, this luxurious foie gras dish highlights premium ingredients like Fabienne Labeyrie's foie gras.
Cut the foie gras into 4 equal slices (about 100g each).
Sear the slices in a hot pan until golden. Drain on paper towels and degrease the pan thoroughly.
For the sauce: Deglaze the pan with white poultry stock, reduce by one-third, then whisk in the butter. Stir in finely crushed cardamom seeds and vinegar for a fragrant finish.
To serve: Warm your plates. Spoon sauce over the base, top with foie gras slices, and sprinkle with coarse gray salt.
Pairing suggestion: Serve alongside simmered lentils with an aromatic garnish for a harmonious gourmet plate.
Source: Alain Passard, L'Arpège, Paris. Foie Gras courtesy of Fabienne Labeyrie.
