Foie Gras Poached in Chicken Broth, Apples and Celery

This savory and rich dish is perfect for a luxurious dinner party. The tender foie gras is poached in a flavorful combination of chicken broth, apples, and celery, resulting in a dish that is both elegant and comforting.

Ingredients:

• 4 foie gras slices
• 4 cups chicken broth
• 2 celery stalks, sliced
• 2 apples, peeled and chopped
• 1/4 cup dry white wine
• 2 tablespoons butter
• Salt and black pepper, to taste

Instructions:

1. Place the chicken broth, celery and apples in a large pot and bring to a boil over medium heat.
2. Reduce heat to low and add the foie gras slices to the pot, making sure they are fully submerged in the broth.
3. Poach the foie gras for 10-12 minutes, or until fully cooked and tender.
4. Remove the foie gras from the pot and set aside.
5. In a separate saucepan, melt the butter over medium heat.
6. Add the white wine to the saucepan and cook for 2-3 minutes, or until reduced by half.
7. Season the sauce with salt and pepper to taste.
8. Serve the foie gras slices on individual plates, spooning the apple and celery broth over each slice.
9. Drizzle the butter and white wine sauce over the top of each plate.

Serving Suggestions:

This dish pairs well with a simple green salad dressed in a light vinaigrette. Serve with a glass of crisp white wine for a truly decadent meal.

Verdict:

This dish is elegant, rich, and full of flavor. The combination of tender foie gras with the flavorful broth and buttery white wine sauce is truly irresistible. It’s perfect for a special occasion or fancy dinner party when you want to impress your guests with your culinary skills.