In the Mood for Party

Pan Fried Foie Gras 
with Caramelized Pears

Whether you are in the Mood for Party, or simply looking for an appetizer to enlighten your partner or guests, pick this to go with your long waiting to serve Sauternes!

serves 2

uncooked goose / duck foie gras , sliced in 1/2 inch thickness

1tbsp muscovado sugar

5g demi sel butter

2-3tbsp plain flour

sea salt n fresh ground black pepper

1 Anjou pear, peeled, cored and in medium thickness wedges 
(squeeze over with lemon juice if prepared ahead of time)

½ cup of Sauternes or sweet white wine

• Pan-fry Anjou pear with butter and muscovado sugar till golden browned and crisp outside. Reserve aside.
• Deglaze the pan with Sauternes.
• Coat foie gras with flour and season generously with sea salt and pepper. Sear in hot pan without turning for about 30 secs on each side.
• Serve foie gras on top of the caramelized pears while still hot and drizzle with sauce.