Budapest, I was introduced to the Hungarian Golden Goose Liver by my tour manager. Being a fan of Foie Gras, I naturally bought some of the finest goose liver pates. Do you know that Foie Gras is good for you, and it is known as " the French paradox " according to American researchers and Dr Serge Renaud - a specialist in the field? ( Source: Golden Goose Liver )
Apparently, Foie Gras are a recommended part of dietary intake since they help reduce the level of so-called " bad " cholesterol in the blood. So unlike the contrary hear-say, goose liver is actually good for you!
4 Chicken Breasts
500g Pumpkin (sliced )
150g Foie Gras
1 tsp Salt
Dash of Pepper
Extra Virgin Olive Oil for greasing
Red Wine Sauce Reduction:
2 big Shitake Mushrooms ( sliced )
5 caps Merlot Red Wine
1 cap Balsamic Vinegar
1 tsp Plain Flour
1 tbsp Butter
Pinch of Salt ( optional )
- Prepare pumpkin by greasing with olive oil or butter and placing them on a grease-proof baking tray. Preheat convection oven at 180°C and grill for about 5 minutes or till soft. Remove and transfer to serving plates.
- Divide foie gras into 4 equal portions. Rinse chicken and butterfly the meat. Rub chicken with salt and pepper, and place a piece of the goose liver on it. Close it back.
- Line tray with parchment paper and grease with olive oil. Place chicken on it and grease with olive oil too. Bake at 200°C for about 20 minutes or almost cooked. ( Adjust temperature and timing according to oven type ).
- Remove chicken and pour juices into a bowl and stir in flour. Set aside.
- For crispier chicken skin, grease pan with olive oil ( optional ) and place chicken skin side down. Pan fry till crispy golden brown and transfer to serving plates.
- Melt butter in pan. Add balsamic vinegar, red wine and mushrooms. Stir well, add salt and pour in starch made from chicken juices earlier. Simmer till sauce thickened and reduced.
- Drizzle red wine sauce onto the chicken and serve your Tasty Foie Gras Stuffed Chicken in Merlot Red Wine Reduction!