Fresh Foie Gras with Confit
on mushrooms, potatoes and fresh lima beans
"Quick ones" are
just simple demonstrations for ideas.
know fruit is more popular but I really enjoy fresh foie gras
with more savory dishes.
foie gras, leeks, crimini mushrooms, cubed potatoes, fresh
lima beans (or haricot verte cut in 1 inch sticks), Rick's
Salt, thyme, parsley flakes, confit of duck and water.
the pan, sear the foie gras as shown, remove then add the leeks,
mushrooms, potatoes, some water and then the confit. Lid it
and let it steam for five to ten minutes. When potatoes are
done add the lima beans (or haricot verte). Start a new pan
with a small amount of oil, heat and then crisp up the confit.
Adjust seasonings and liquid as shown. Plate and serve!