Autumn Salad with Marinated Foie Gras
Preparation - 30 min (et 48 h for foie gras)
Ingredients
Serves 4
For the Foie Gras
- 1 fresh duck liver of about 500 g
- 180 mL (3/4 cup) Gardeny Riesling vinegar
- 2 garlic cloves
- 75 mL (1/3 cup) Favuzzi extra-virgin olive oil
- 375 ml (1 1/2 cup) water
- 1 rosemary sprig
- 180 mL (3/4 cup) white wine
- Peppercorns
- Salt, to taste
For the Merlot and pomagranate vinaigrette
- 30 ml (2 tbsp.) of pomegranate juice
- 30 ml (2 tbsp.) Gardeny Merlot vinegar
- 90 ml (6 tbsp.) Favuzzi extra-virgin olive oil
For the salad
- 1 head red leaf lettuce
- 1 romaine lettuce
- Some fresh figs
- Green grapes
- Red grapes
- The red seeds of a pomegranate
- Toasted sesame seeds
Preparation
- Allow the foie gras to marinate in Riesling vinegar for 24 hours in the refrigerator.
- In a pot, heat over medium heat the white wine and vinegar.
- In a skillet, fry the whole garlic cloves in olive oil until browned, then add the rosemary and whole peppercorns. Cut the foie gras crosswise into slices of 1.5 cm (1/2 inch); drop the slices in the pan and brown them over high heat for about a minute on each side.
- Add salt and pepper to taste and cover with the hot wine and vinegar mixture. Bring to a boil and cook for 5 minutes.
- Remove from heat and let cool. Cover the preparation and refrigerate for 24 hours.
- After 24 hours, remove the Foie gras; heat up the liquid in the pan over low heat until it thickens. Let cool.
- In a bowl, whisk together all the dressing ingredients together until smooth.
- Wash the lettuce and slice into pieces about 2 cm (1 inch). Cut the figs into quarters and grapes into halves (remove seeds if necessary), then remove the red seeds of the pomegranate.
- In a bowl, combine all salad ingredients except the sesame seeds.
- Place a portion of salad on a plate, then sprinkle a drizzle of Riesling vinegar sauce and Merlot and pomagranate vinaigrette. Spread a slice of foie gras on top of the salad and sprinkle with sesame seeds.
