Seared Foie Gras is one of the easiest things to make, the flavors are divine and still, surprisingly few has tried making it at home. Here is a wonderful recipe adapted from Michael Ginor's book Foie Gras - A Passion. The original recipe calls for an Almond Phyllo Pastry, but I simplified it by using toasted Raisin and nut bread instead.
Start with making the blueberry sauce. In a small bowl combine blueberries and Armagnac and let sit for 15 minutes. Heat the duckfat in a small pan over medium heat . Dice the onion finely.
Add onion and cook for 3-4 minutes, until the onions are just beginning to brown.
Add blueberries and Armagnac. Let simmer for a couple of minutes and then add stock, salt an pepper. Bring the mixture to a boil and then simmer until liquid has reduced to a cup, about 25-30 minutes. Add rice vinegar and honey. Puree mixture and strain through a fine sieve, Put aside and keep warm.
Slice the pineapple into thin slices and cut into even rounds. Vacuum seal at high to compress the pineapple and change the texture.
Place the pineapple slices on a heatproof pan. Sprinkle each slice with sugar and caramelize using a propane torch. Sprinkle additional sugar while torching the slices to ensure an even coating.
Trim bread and cut into triangle. Toast over medium heat. Set aside.
In a saute pan set to medium, heat the butter. Add the sliced onions and cook, stirring constantly for 10-15 minutes, until the onions become dark brown but not burnt. Set aside and keep warm.
Season the foie gras slices with salt. Heat a grill pan or saute pan until very hot. Sear the foie gras about 30-40 seconds on each side, making sure the livers remains pink in the middle.
Put the bread at the bottom, and place pineapple brulee slices on top of the bread. Carefully place the seared foie gras on top of the pineapple and finish with some caramelized onions on top of the foie gras. Drizzle the blueberry sauce around the plate.
This is a great appetizer, most of the ingredients can be prepared in advance and when it is time to serve the dish the foie gras only takes 2 minutes to get done. It is rich, bold and very flavorful. Foie gras with Sauternes is considered to be the classic pairing. You probably can’t go wrong with this pair no matter how the foie gras has been prepared but the sweetness of the Sauternes works really well with this dish.
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home