Poached Foie Gras with Butternut, Quince and Verbena. Recipe | Yummly

Poached Foie gras with Butternut, Quince and Verbena.

ON DINE CHEZ NANOU
11Ingredients
55Minutes
820Calories
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Description

Fancy French dining can be made in your own home. This recipe for Poached Foie Gras with Butternut, Quince and Verbena is decadent and delicious. It takes 55 minutes to prepare this recipe with four servings. This aromatic and savory recipe combines hearty vegetables with sensational spices for a dreamy dish. When you finally pick the three other lucky recipients of this dish, they will be rewarded with greatness. Enjoy!

Ingredients

US|METRIC
  • 250 milliliters gewurztraminer (Late Harvest)
  • 3 tablespoons sugar
  • 1 teaspoon spices (blend)
  • 250 grams foie gras
  • salt
  • 2 quinces
  • 600 grams water
  • 400 grams granulated sugar
  • 1/2 butternut squash
  • 10 leaves verbena (fresh)
  • ground cinnamon
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    Directions

    1. Heat the wine, sugar, and spices in a small saucepan.
    2. Devein the foie gras.
    3. Place the foie gras for 10 minutes in the wine, turning it halfway through cooking.
    View 9 More StepsDiscover more recipes from On dine chez Nanou

    NutritionView More

    820Calories
    Sodium27% DV640mg
    Fat43% DV28g
    Protein16% DV8g
    Carbs43% DV129g
    Fiber12% DV3g
    Calories820Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol95mg32%
    Sodium640mg27%
    Potassium430mg12%
    Protein8g16%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate129g43%
    Dietary Fiber3g12%
    Sugars111g222%
    Vitamin A160%
    Vitamin C35%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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