Chef at Home

We have been working on making foie gras prosciutto. Since I am not the patient type, I wanted to taste the two flavors together. We took several slices of foie gras and wrapped them in prosciutto. We let the foie gras become seasoned by the prosciutto for a day and then pan seared the duo. The prosciutto crisped up beautifully and the foie gently cooked. We sliced the foie and prosciutto into medallions and paired it with gala apples and arugula. The pairing of foie and prosciutto is better than we imagined. It has renewed our efforts into fine tuning the our actual foie gras prosciutto.

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