Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette

Name: Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup black-eyed peas vinaigrette (see recipe); 8 small sprigs fresh watercress; 8 small leaves Belgian endive; 4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise; 2 teaspoons olive oil; 4 to 8 thin slices cooked country ham or prosciutto, about 1/4 pound total weight; 4 thin slices smoked goose breast, about 2 ounces; 4 1/2-inch thick slices fresh American foie gras, about 5 ounces; Salt to taste if desired; Freshly ground pepper to taste; 1 teaspoon finely chopped shallots; 1/2 teaspoon finely minced garlic; 1/2 cup balsamic vinegar; 1 tablespoon finely chopped scallions

By Craig Claiborne

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: ECLECTIC, PERSONAL COOKING AS AN ART

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Ingredients

Yield:4 servings

1cup black-eyed peas vinaigrette (see recipe)
8small sprigs fresh watercress
8small leaves Belgian endive
4leaves radicchio or other red-leaf lettuce, cut in half lengthwise
2teaspoons olive oil
4 to 8thin slices cooked country ham or prosciutto, about ¼ pound total weight
4thin slices smoked goose breast, about 2 ounces
4½-inch thick slices fresh American foie gras, about 5 ounces
Salt to taste if desired
Freshly ground pepper to taste
1teaspoon finely chopped shallots
½teaspoon finely minced garlic
½cup balsamic vinegar
1tablespoon finely chopped scallions

Ingredient Substitution Guide

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Preparation

Step 1
Put ¼ cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
Step 2
Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
Step 3
Top peas with equal portions of greens.
Step 4
Top greens with equal portions of ham and goose breast.
Step 5
Sprinkle foie gras with salt and pepper.
Step 6
Heat a skillet until red hot and smoking. Do not add oil.
Step 7
Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
Step 8
Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.