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Foie Gras Hamburger

Food Network Canada
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Ingredients

Balsamic Vinegar Meat Glaze

1
cup 4-year aged balsamic vinegar
½
cup venison stock
2
Tbsp butter
1
medium onion (thinly sliced)
Salt

Foie Gras Hamburger

1 3 ½
oz slice fresh foie gras, 1-inch (2.5 cm) thick
1
Italian tomato confit in olive oil
1
Tbsp wild mushrooms sautéed in butter
1
oz slice 4-year old cheddar
1
tsp balsamic vinegar meat glaze
A few leaves of mesclun salad mix
A few house pickles
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Directions

Step 1

In a saucepan, sweat the onions in the butter, allowing them to caramelize slightly.

Step 2

Deglaze with the balsamic vinegar and reduce the mixture by more than one half.

Step 3

Add the venison stock and reduce until the glaze is thick enough to coat the back of a spoon.

Step 4

Add salt. Stir the cold butter into the hot glaze.

Step 5

You should have about 2/3 cup (150 mL) of glaze.

Step 6

Cut the bun in half and toast in a pan with a little butter, pressing it down with a spatula.

Step 7

Preheat the oven to 450F (230C)
In a very hot pan, sear the foie gras until golden brown.

Step 8

Transfer the foie gras to a baking sheet and finish cooking in oven for 4 to 5 minutes.

Step 9

Assemble the hamburger by topping the foie gras with garnishes.

Step 10

Devour immediately.

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