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A Foie Gras recipe, sent in by Sabine Vanheste

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Recipe from France, suitable for for christmas and other holidays.

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Ingredients

6 leeks
4 slices foie gras
4 tbsp oliveoil
butter
1 shallot, minced
2 tbsp sherry vinegar
chervel
pepper and salt to taste

Preparation

Steam leek until done, season with salt and pepper and stew in butter.

Mix vinegar with oliveoil and shallot, warm dressing on low heat.

Arrange leek on plate and layer with foie gras and drizzle with dressing.

Garnish with chervel.

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