Balsamic Vinegar Meat Glaze
Foie Gras Hamburger
In a saucepan, sweat the onions in the butter, allowing them to caramelize slightly.
Deglaze with the balsamic vinegar and reduce the mixture by more than one half.
Add the venison stock and reduce until the glaze is thick enough to coat the back of a spoon.
Add salt. Stir the cold butter into the hot glaze.
You should have about 2/3 cup (150 mL) of glaze.
Cut the bun in half and toast in a pan with a little butter, pressing it down with a spatula.
Preheat the oven to 450F (230C)
In a very hot pan, sear the foie gras until golden brown.
Transfer the foie gras to a baking sheet and finish cooking in oven for 4 to 5 minutes.
Assemble the hamburger by topping the foie gras with garnishes.