Duck Foie Gras in Spiced Red Wine
- Total: 1 day 10 min
- Prep: 5 min
- Inactive: 1 day
- Cook: 5 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 399
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 467 mg
- Sodium
- 975 mg
- Total: 1 day 10 min
- Prep: 5 min
- Inactive: 1 day
- Cook: 5 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 399
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 467 mg
- Sodium
- 975 mg
Ingredients
Directions
- Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.
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