Foie Gras with Bing Cherries and Mâche

Foie Gras with Bing Cherries and Mâche
Photo by Maren Caruso


  • 12 very thin slices rustic country-style bread (such as pain rustique)
  • 5 tablespoons cherry balsamic vinegar or regular balsamic vinegar
  • 2 tablespoons butter
  • 1 tablespoon shallot
  • 12 fresh Bing cherries
  • 1 6.5-ounce package block of foie gras (fattened duck liver)
  • 4 cups mâche
  • + 1 more ingredients
    • 1 tablespoon grapeseed oil

Preheat oven to 375°F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes. Boil 1/4 cup vinegar in small saucepan until reduced to 2 tablespoons, about 2 minutes. Toasts and vinegar reduction can be made 6 hours ahead....

View full recipe at Epicurious


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