Seared Foie Gras with Shiitake & Madeira Sauce

Ingredients
1/2 each Baguette (sliced into 1/4 thick rounds)
3 tablespoons Olive Oil
2 tablespoons Butter
2 tablespoons Shallots, minced
1/2 lb Shiitake Mushrooms
(remove stem and slice cap thin)
1/4 cup Madeira Wine
1/2 cup Vatel Veal Demi-Glace
(in our meat department)
1 tablespoon Fresh parsley, minced
1/2 tablespoon Fresh rosemary, minced
1/2 lb Grade A fresh Foie Gras (1/4 inch slices)
1 tablespoon Kosher salt
1 tablespoon Black pepper

Method
1. Brush both sides of baguette slices with olive oil and bake in 350 degree oven for 3-5 minutes or until golden brown.
2. In a medium skillet, heat butter, add shallots and mushrooms and saute until tender. Add Madeira and reduce by half. Stir in Demi-Glace and heat through. Stir in parsley and rosemary and keep warm.
3. Using a sharp knife, gently score a criss-cross pattern on both sides of the Foie Gras slices. Season both sides of Foie Gras lightly with salt and pepper.
4. Heat heavy bottom saute pan over high heat and sear Foie Gras in batches. Saute until golden, flip over and cook until other side is golden (don't overcook or Foie Gras will melt away). Set aside and cook remaining Foie Gras. Drain excess fat between batches.
5. To Serve, place Foie Gras on Crostini top with a little shiitake glaze or serve on side.

Wine Recommendation
Duplesis Mornay Brut 7.99

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