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Appetizer RecipesMeat Appetizers pg 2 >  Foie Gras & Stewed Prunes


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See also article: The James Bond Diet


    • ¾ cup dried prunes
    • Beef or veal stock, as needed
    • 2 slices foie gras, about 5 oz each
    • Salt and pepper to taste
    • 1 large shallot, minced
    • 4 oz. port
    • Splash of balsamic vinegar


Place the prunes in a saucepan and add enough stock to completely cover them.  Simmer, covered for about 20 minutes.  Turn off the heat and allow them to soak in the stock while cooking the foie gras. 

Season the foie gras with an ample amount of salt and pepper.  In a very hot pan, with no oil or fat, place the foie gras slices.  Do not use a non-stick pan or you will inhibit the development of the fond, (the caramelized residue in the pan from which a sauce is made).  As soon as the first side is seared, (two minutes or less), flip and sear the other side.  As soon as the second side is seared, remove the foie gras and set aside. 

Sauté the shallot in the fat the foie gras rendered.  When the shallots have softened deglaze the pan with the port and balsamic.  Bring this mixture to a boil as you scrape the fond off the bottom of the pan.  Reduce to a syrupy consistency. 

Add about a half cup of the stock the prunes steeped in. 

Add salt and pepper to the sauce. 

Reduce until thickened. 

Add the foie gras and prunes just long enough to warm them through and serve. 


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