Foie Gras in Mulled Wine, Pan-Fried Winter Vegetables Recipe

Ingredients

• 4 Foie Gras slices (about 100g each)
• 500ml Red Wine
• 1 Cinnamon Stick
• 3-4 Cloves
• 4 Anise Stars
• 2 Bay Leaves
• 1 Shallot, Finely Chopped
• 200g Mixed Winter Vegetables (Carrots, Parsnip, Turnip, Brussel Sprouts…)
• 25g Butter
• 1 tbsp Olive Oil
• Salt and Pepper

Instructions

Step 1: Mulled Wine

1. Place the red wine in a medium saucepan over medium heat.
2. Add the cinnamon stick, cloves, anise stars and bay leaves.
3. Bring to the boil, then reduce heat to low and simmer for 20-25 minutes until the wine is reduced by half.
4. Remove from heat and set aside.

Step 2: Foie Gras

1. Heat a non-stick frying pan over medium-high heat.
2. Season the foie gras slices on both sides with salt and pepper.
3. Once the pan is hot, add the foie gras slices to it.
4. Cook for about 2-3 minutes per side, until the foie gras is golden brown.
5. Remove from the pan and place them on some kitchen paper to soak up any excess fat.

Step 3: Winter Vegetables

1. Peel the winter vegetables and cut them into small pieces.
2. Heat the olive oil and butter in a large frying pan over medium-high heat.
3. Add the chopped shallot and cook for 1-2 minutes, until it has softened.
4. Add the winter vegetables to the pan and cook for about 10 minutes, stirring occasionally, until they are golden and tender.

Step 4: Serving

1. To serve, place some of the winter vegetables onto each plate and top them with the foie gras slices.
2. Drizzle some of the mulled wine over the foie gras and vegetables.

Verdict

This Foie Gras in Mulled Wine, Pan-Fried Winter Vegetables Recipe is a decadent and flavorful dish that is perfect for a special occasion or fine dining. The warm and rich flavors of the mulled wine complement the delicate and buttery foie gras perfectly, while the pan-fried winter vegetables add a crunchy texture and a hint of earthiness to the dish.

Serving suggestions

Serve this dish with a glass of full-bodied red wine and some crusty bread to soak up the flavorful sauce. This recipe is designed to serve 4 people, but you can easily double or triple the ingredients to serve a larger crowd.