Ingredients
-for the onion confit3 each Medium yellow onions, peeled and diced 1/4"
1/2 cup Verjus
-for the roasted apricots
6 each Medium sized ripe apricots
1/4 cup Armagnac
3 Tbls. Honey
1/4 cup Toasted pecans, chopped lightly
-for the apricot vinaigrette
1/2 cup Pureed apricots
1/2 cup Verjus
2 tsp. Honey
1/2 cup Light olive oil
1 Tbl. Champagne vinegar
1 each Shallot, minced
2 sprigs Fresh thyme, leaves only, chopped
-to finish the dish
4 pc. Foie gras, about 2 oz. each. cut 1/2" thick
2 cups Arugula leaves (small), washed and spun dry
Description
Sauteed Sonoma Foie Grass Served With Honey Roasted Apricots, Arugula And Onion Confit, Recipes From GourmetSleuth
Gourmet Sleuth
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