FOIE GRAS ON A BED OF PEARS
This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.
Provided by frusakam
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
- Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
- Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
- Place the foie gras on the pears.
- Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
- Try serving with a little green salad, using any remaining sauce as the dressing.
Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 42.6, Carbohydrate 15.1, Fiber 2.6, Sugar 10.3, Protein 0.4
ROASTED GARLIC AND SWEET ONION JAM
Use this with the Cranberry-Stuffed Pork Loin recipe, previously posted. This is from the "Better Homes and Gardens 2002 Annual Recipes" collection.
Provided by Purplefiend
Categories Chutneys
Time 1h15m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
- Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
- Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
- Gently squeeze the garlic cloves and juices into a saucepan.
- Stir in the onion, apple, sugar and balsamic vinegar.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.
Nutrition Facts : Calories 755.7, Fat 13.9, SaturatedFat 2, Sodium 42.3, Carbohydrate 154.2, Fiber 4.7, Sugar 132, Protein 4.3
SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
Steps:
- Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
- Stir pepper and juice into jam. Chill jam, covered, until ready to use.
- Preheat oven to 400°F.
- Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
- Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.
FOIE GRAS
Well it's one of the must of the French gastronomy and will be on most of the Christmas table families. It's very easy but we warn you to handle the liver with a very special care.
Provided by Jeffo french
Categories Duck
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
- With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
- One the most important vessels are away, put salt, peppers and brandy on the liver.
- Let it marinate for 12 hours at least.
- The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver.
- Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
- Leave it for 3 hours in your freezer.
- Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.
Nutrition Facts : Calories 77.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 292, Sodium 105.2, Carbohydrate 2.1, Protein 10.6
MOCK PATE DE FOIE GRAS
Make and share this Mock Pate De Foie Gras recipe from Food.com.
Provided by Chef Rangel
Categories Chicken Livers
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
- Cool to room temperature in the stock.
- Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
- Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.
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