Chef Kelley McCann's Seared Foie Gras
BATON ROUGE - Chef Kelley McCann showed us how to make his recipe for Seared Foie Gras today on News 2 at 4.
If you have questions about any of his ingredients, send him an email.
Chef Kelley McCann's Seared Foie Gras with Pain Perdu, Golden Raisin Chutney and Balsamic Reduction
4 2 oz. pieces of Foie Gras
4 3" pieces of French bread (lightly toasted)
½ cup of whole milk
1 T vanilla extract
¼ cup golden raisins
2 T chopped red bell pepper
2 T chopped red onion
½ cup water
¼ cup sugar
¼ cup balsamic vinegar
2 T clarified butter
Salt and Pepper
In a small pot, start reducing the balsamic vinegar at a low temperature in order not to burn and thicken into a sauce. In another small pot, sweat out red onion and bell pepper. Add raisins, water and sugar to pot and start to reduce, stirring sporadically. Reduce until a thick mixture has formed and remove from heat. In a small mixing bowl, mix eggs, milk and vanilla. Soak bread in the mixture until soaked through. Cook soaked bread through with clarified butter in a non stick sauté pan. Brown off to look similar to French toast then remove from pan. Score the foie gras with a knife to make small diamonds. Sear off foie gras in the same non stick pan, with no butter, very lightly on both sides until golden brown. On a plate, assemble the dish first with pain perdu, then foie gras. Top with raisin chutney and drizzle balsamic reduction over entire dish and on plate for presentation then enjoy.
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