Foie Gras with Caramelized Oranges

Ingredients

• orange
• 400 g of foie gras
• 4-5 lettuce leaves
• salt
• 0.5 glass of port
• 0.5 baguette
• lemon juice
• butter - 1 tbsp. l.
• 1 tsp olive oil
• sugar - 2 tbsp.

Cooking

Step 1

Cut oranges in half. Squeeze juice from half an orange. Peel the rest, finely chop, remove the bones.

Step 2

Pour port wine into a saucepan, add lemon juice and sugar. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat and simmer sauce for 8-10 minutes.

Step 3

Put sliced oranges in a deep plate, pour over hot sauce, cover with cling film and set aside.

Step 4

Slice the baguette carefully. Heat the butter in a frying pan; fry the slices of bread on both sides until golden brown.

Step 5

Remove the foie gras from the package and cut into thin slices. To do this, use a special nail file, located inside the box.

Step 6

Season orange juice with salt and freshly ground black pepper, beat with a fork. Continuing to beat, in a very thin stream, almost drop by drop, pour in the olive oil. Wash lettuce leaves, dry and chop. Mix with dressing. Put the salad on a dish, place the oranges on top, next to the foie gras and toast.
BTW , foie gras is called fatty goose liver, as well as pâté made from it. This is one of the most exquisite delicacies that has finally appeared on the shelves of our stores. Before serving, foie gras should be held for 15-20 minutes. at room temperature - so that the whole spectrum of its delicate aroma and delicate taste is revealed.