Prune and Foie Gras Stuffing
recipe
Prune and Foie Gras Stuffing
No commentsIngredients
- 40-50 prunes, stoned and soft
- 300ml white wine or 150ml dry white vermouth
- 425ml beef stock
- 1 goose liver, finely chopped
- 2 tbsp finely chopped shallots
- 10g butter
- 150ml port
- 110g foie gras, chopped
- 2-3 tbsp breadcrumbs
- pinch of allspice
- pinch of thyme
- salt and pepper to taste
Directions
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- Simmer the prunes with the wine and stock in a covered pan for about minutes, until tender. Drain them, reserving the cooking liquid.
- Saute the goose liver and shallots in butter in a small frying pan for minutes. Scrape into a mixing bowl.
- Boil the port in the frying pan until reduced to tbsp. Add to the mixing bowl.
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