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André Daguin Foie gras, magret, ...

Whole Goats and Pigs Dried Mushrooms Foie Gras

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Foie Gras, Magret ... André Daguin ... Out of Print

Foie Gras Escalope aux Epinards
Sauteed Foie Gras with Spinach

Ingredients

1 whole foie gras, about 1 1/4 pounds, at room temperature

36 spinach leaves, rinsed and thoroughly dried

Salt and freshly ground white pepper to taste

Serves 8 to 10

1. Remove the thin membrane around the liver and dry. Cut into slices about 1 1/4 inches thick.

2. Heat a large frying pan over medium-high flame and saute the foie gras slices for about 30 seconds on one side. Turn the slices and add the spinach to the pan. Cover and cook for another minute.

3. Remove the liver slices from the pan and place on a paper towel. Season with salt and pepper. Continue cooking the spinach, if necessary, until wilted. Divide the spinach among six warmed serving plates and top with a slice of foie gras.

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