Foie Gras with Chanterelle Mushrooms
Chef: Annie Feolde Restaurant: Enoteca Pinchiorri, Florence
Ingredients for 4:
400g foie gras (duck, goose) raw, cut into 4 thin slices of consistent thickness
1 tablespoon of Traditional Balsamic of Modena
300g chanterelle mushrooms
1 clove of garlic
1 tablespoon chopped parsley
50g of butter
Salt and Pepper
Clean the mushrooms thoroughly, wash and dry
Cut the larger ones in half lengthwise so that they are roughly equal in size
Cook them in a frying pan over high flame with just salt for about 5 minutes
Pour off any liquid generated by the mushrooms and cook them fully by adding the butter and chopped garlic, and later the parsley
Adjust for salt and pepper and keep warm
Warm a non-stick frying pan and brown the foie gras slices (previously salted, peppered, and floured) over a very high flame for 3 minutes per side
Drain them on paper towels and serve with the mushrooms, season with a couple drops of balsamic vinegar
