Foie alla cipolla fondente
Foie-gras with caramelized onions

Serves 4
A delicious and very original way to prepare duck liver.

Season the foie-gras with salt and pepper.  Place half of the butter, the wine, the onion, and a pinch of salt and pepper in a deep skillet.   Cover and cook over low heat for approximately 20 minutes, being careful not to let the wine evaporate; should this occur, add a little water.  Onions should remain white and very soft in a creamy base.

Heat the remaining butter in a skillet.  When it has reached medium heat, add the slices of foie-gras and cook each side for approximately 30 seconds.  Divide the caramelized onion onto four plates, arranged as a bed for the foie-gras.  Place the foie-gras on top of the onions. Top with minced parsley.