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Chicken Veloute With Pearl Onions And Peas


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  • 2 cups apple cider vinegar
  • 1/3 cup sugar
  • 6 cups chicken stock
  • 3 ounces foie gras
  • 2 cups pearl onions blanched, peeled
  • 1 cup frozen sweet peas
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped flat-leaf parsley


Servings 3


Step 1

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor.

Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

This recipe yields 3 cups.

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