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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.