400 g foie gras
4-5 leaves of green lettuce
0.5 cups of port
butter - 1 tbsp. l
1 tsp olive oil
sugar - 2 tbsp.
Oranges cut in half. Squeeze the juice out of half an orange. Remaining cleaned, thinly chopped, remove bones.
Pour the wine into a saucepan, add lemon juice and sugar. Put on medium heat and bring to a boil while stirring constantly. Reduce heat and boil sauce for 8-10 min. Put sliced oranges in a deep plate, pour over hot sauce, cover with cling film and set aside.
Baguette neatly cut. Heat butter in a frying pan; fry the bread slices on both sides until golden brown. Foie gras cut into thin slices.
Season orange juice with salt and freshly ground black pepper, beat with a fork. Continuing to whisk, in a very thin stream, almost drop by drop, pour in olive oil.
Lettuce leaves washed, dried, chopped. Mix with dressing. Put the salad on the dish, place the oranges on top, next to the foie gras and toast.