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Fois Gras and Black Truffle Wontons

pfortson

By pfortson
in RecipeGullet

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pfortson

pfortson

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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 )

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