Foie Gras Hamburger - ★Cooking Recipes★

Directions for: Foie Gras Hamburger

Ingredients

Balsamic Vinegar Meat Glaze

1 cup 4-year aged balsamic vinegar

cup venison stock

2 Tbsp butter

1 medium onion (thinly sliced)

Salt

Foie Gras Hamburger

1 3 oz slice fresh foie gras, 1-inch (2.5 cm) thick

1 Italian tomato confit in olive oil

1 Tbsp wild mushrooms sauted in butter

1 oz slice 4-year old cheddar

1 tsp balsamic vinegar meat glaze

A few leaves of mesclun salad mix

A few house pickles

Directions

Balsamic Vinegar Meat Glaze

1. In a saucepan, sweat the onions in the butter, allowing them to caramelize slightly.

2. Deglaze with the balsamic vinegar and reduce the mixture by more than one half.

3. Add the venison stock and reduce until the glaze is thick enough to coat the back of a spoon.

4. Add salt. Stir the cold butter into the hot glaze.

5. You should have about 2/3 cup (150 mL) of glaze.

Foie Gras Hamburger

1. Cut the bun in half and toast in a pan with a little butter, pressing it down with a spatula.

2. Preheat the oven to 450F (230C)In a very hot pan, sear the foie gras until golden brown.

3. Transfer the foie gras to a baking sheet and finish cooking in oven for 4 to 5 minutes.

4. Assemble the hamburger by topping the foie gras with garnishes.

5. Devour immediately.

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