Foie Gras with Bing Cherries and Mâche

Ingredients for Foie Gras with Bing Cherries and Mâche

• 12 very thin slices rustic country-style bread (such as pain rustique)

• 2 tablespoons (1/4 stick) butter, melted

• 60ml plus 1 tablespoon cherry balsamic vinegar or regular balsamic vinegar

• 950ml (packed) mâche (about 60g )

• 12 fresh Bing cherries, pitted, quartered

• 1 tablespoon minced shallot

• 1 tablespoon grapeseed oil

• 1 6.140g package chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices

How to make Foie Gras with Bing Cherries and Mâche

Preheat oven to 191°C. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.

Boil 60ml vinegar in small saucepan until reduced to 2 tablespoons , about 2 minutes. Toasts and vinegar reduction can be made 6 hours ahead. Let stand at room temperature.

Combine m&$226;che and quartered cherries in medium bowl. Whisk shallot, grapeseed oil, and remaining 1 tablespoon cherry balsamic vinegar in small bowl; add to salad and toss to coat. Season with salt and pepper. Mound salad in centre of 6 plates. Arrange foie gras on plates. Drizzle with vinegar reduction. Serve salads with toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.