Seared Foie Gras Sausage with Black Pepper Caramel Sauce
Seared Foie Gras Sausage with Black Pepper Caramel Sauce
INGREDIENTS
White Sugar | 2 oz. |
Black Pepper, freshly ground | ¼ teaspoon |
Mixed Herbs, equal parts (chervil, tarragon, mint, celery leaves, parsley leaves, young frisee) | 1 cup |
Extra-Virgin Olive Oil | as needed |
Sea Salt | as needed |
LET'S GET COOKING!
Heat cast iron skillet over medium heat. Once hot, add the olive oil and allow the oil to heat through.
Place the foie gras sausage into the cast iron skillet and allow the sausages to cook.
Once the sausages have cooked through and caramelized remove them from the skillet and set aside.
While the sausages are cooking, place a small saucepan over low heat. Combine the sugar with enough water until it resembles wet sand. Cook over low heat until the sugar caramelizes and turns dark golden brown. Turn off the heat and add 1 ounce water, taking care to avoid the steam that will rise. Return to the heat and bring to a boil. Add the black pepper, then chill until cool.
Toss the herbs in a small bowl with a drizzle of the extra virgin olive oil and a sprinkle of the sea salt.
Slice the foie gras sausages into 4 equal portions. Arrange on chilled plates with the herb salad and a drizzle of the caramel sauce. Sprinkle a few grains of sea salt on top of the foie gras.