Directions:
- In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the foie gras with salt and pepper. In a hot saute pan, sear the foie for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the foie in the center of the sauce. Garnish with long chives and chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.54 Kcal (2154 kJ) | ||
| Calories from fat | 224.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.96g | 38% | |
|---|---|---|---|
| Cholesterol | 85.05mg | 28% | |
| Sodium | 409.1mg | 17% | |
| Potassium | 670.97mg | 14% | |
| Total Carbs | 45.74g | 15% | |
| Sugars | 32.69g | 131% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 8.11g | 16% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.5mg | 19% | |
| Calcium | 199.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 135.4 Kcal (567 kJ) | ||
| Calories from fat | 59.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 38% | |
|---|---|---|---|
| Cholesterol | 22.38mg | 28% | |
| Sodium | 107.65mg | 17% | |
| Potassium | 176.57mg | 14% | |
| Total Carbs | 12.04g | 15% | |
| Sugars | 8.6g | 131% | |
| Dietary Fiber | 0.94g | 14% | |
| Protein | 2.13g | 16% | |
| Vitamin C | 4.1mg | 26% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.9mg | 19% | |
| Calcium | 52.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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