Is there a Cooking with Adrienne version of Dinner in 30 minutes? Escalope de Foie Gras à la Vinaigrette is the CWA answer! Inspired by a recipe from Michel Guèrard, Escalope de Foie Gras à la Vinaigrette is easy and elegant – and ready in 30 minutes. We often made it for dinner on New Year’s Eve as a very special way to begin the year. You can serve it as a starter for four or as a main for two, but make sure whoever you are serving it to is very, very deserving.
Fresh foie gras can be ordered online or purchased in specialty stores. Be sure that you get a fresh uncooked slice, not a pâté or terrine. Like most livers, when you cook the foie gras it will exude a lot of fat, which is why you cook it dry, without the addition of oil, in a nonstick pan. Adding oil will change the taste of the foie gras.
I serve it with a version of Duchess Potatoes which are easy to make and can be done a few hours or days in advance and then take only about 10 minutes to cook. Who said French cooking couldn’t be quick and easy??!!
Escalope de Foie Gras à la Vinaigrette
You can purchase slices of foie gras or a whole lobe, online from specialty retailers like D’Artagnan. If you are using a whole lobe, you can slice two ½-inch thick slices from it. For a main course, two slices will be perfect for two people. As an appetizer, cut each slice in half again for four people. If you are not using the whole lobe, you can freeze the remainder for up to a month. The foie gras will shrink quite a bit during cooking.
- 1 shallot, minced
- 2½ tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 2½ tablespoons walnut oil
- 2 slices fresh foie gras, about 5 ounces each and ½ inch thick
- 1 to 2 tablespoons all-purpose flour
- 3 ounces fresh arugula
- 2 tablespoons chopped mixed fresh chervil, parsley, and chives
- Step 1 In a small saucepan, cook the shallot, vinegar, salt, and pepper over medium-high heat for 1 to 2 minutes. Whisk in the walnut oil. Remove from the heat but keep warm.
- Step 2 Salt and pepper each slice of foie gras and flour lightly. Heat a nonstick sauté pan over high heat. Add the foie slices to the dry skillet and sear for 60 seconds each side. Drain the foie gras on paper towels, then place on warmed plates.
- Step 3 If serving with Duchess Potatoes add to plate and scatter arugula around them and the foie gras. Whisk the chervil, parsley, and chives into the warm vinaigrette, then drizzle over the foie gras and arugula.