pfortson

Fois Gras and Black Truffle Wontons Serves 15 as Amuse. An amazing dish that takes asian technique and fuses it with classic french ingredients. An easy dish to prepare once the prep work is done. 3 oz sonoma or hudson valley foie gras 20 wonton skin black truffle puree 12 fl oz balsamic vinegar 1 vanilla bean star anise score the slab of foie and seare it for about 1 1/2 minutes on each side in a dry pan until just crusted on both sides, reserve to a plate with paper towels to drain. ( RG1673 )