Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce

Ingredients

  • Salt and pepper
  • ½ lemon, juiced
  • 2 tablespoons chopped fresh cranberries
  • ¼ cup maple syrup
  • 2 ½ cups duck broth or chicken stock
  • ½ cup white wine
  • 1 shallot, chopped
  • + 8 more ingredients
    • 1 tablespoon butter
    • 16 ounces foie gras of duck, sliced into scallops
    • Pinch freshly ground pepper
    • Pinch freshly ground coriander
    • 2 sprigs fresh thyme, chopped
    • 1 ½ tablespoons cranberry syrup
    • 2 tablespoons maple syrup
    • ¼ cup Armagnac

1. Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.

View full recipe at SpringPad

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