SEARED FOIE GRAS WITH POACHED QUINCE, TANGERINE, AND POMEGRANATE JUICE
This elegant dish combines an exotic trio of ingredients -- foie gras, quince, and pomegranate. The richness of the foie gras is complemented by the sweet, tangy fruits.An extravagant delicacy that goes back to Roman times, foie gras is the enlarged liver of a force-fed goose or duck. Duck foie gras has a winey flavor, while goose foie gras is slightly richer and more mellow. Both should be firm to the touch. Look for quinces, bitter fruit that turn sweet with cooking, that are yellow -- a sign of ripeness.
Provided by Martha Stewart
Categories Appetizers
Yield Serves 4
Number Of Ingredients 15
Steps:
- To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
- Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
- To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
- To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
- Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
- To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds. Note: This recipe has been adapted from "Alfred Portale's Gotham Bar and Grill Cookbook," by Alfred Portale. Copyright 1997 by Alfred Portale. Used by permission of Doubleday, a division of Random House.
SEARED QUEBEC FOIE GRAS WITH OKANAGAN PEACHES
Steps:
- In saucepan bring wine, water and sugar to a boil. Peel and slice peaches into wedges. Remove boiling wine syrup from heat then add peach slices. Cover and allow to sit for 10 minutes. Remove peaches and reserve syrup in refrigerator for future use. Will hold about 1 week.
- In a small pot reduce the balsamic to 1/3. Remove from heat.
- For this dish you will need a non-stick pan. Take the foie gras out of the refrigerator. One thing I want to point out really quickly is you will need a warm knife. When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper. Take the non-stick pan, place it on a gas stove, on high. Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan.
- Once the pan is lightly smoking, remove from heat for 1/2 a minute. Add dash of grapeseed oil. Place the foie gras in the pan score side down and place back over the heat. Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side. Remove from the heat and let rest for approximately 1 1/2 minutes. Stir in butter and lemon juice. Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction. To finish sprinkle a small pinch of fleur de sel on foie gras.
FOIE GRAS WITH DATE PURéE AND POMEGRANATE
In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds-a gorgeous garnet crown-for a burst of sour-sweet juice and a little crunch.
Provided by Paul Grimes
Time 40m
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
- Preheat broiler.
- Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
- Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
- Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.
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
More about "seared foie gras with poached quince tangerine and pomegranate juice recipes"
PAN-SEARED FOIE GRAS - LEITE'S CULINARIA
From leitesculinaria.com
4.7/5 (11)Total Time 45 minsCategory AppetizersCalories 500 per serving
SEARED FOIE GRAS WITH FRESH BERRIES - FOOD NETWORK …
From foodnetwork.ca
FOIE GRAS ON TOASTED BRIOCHE & ORANGE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN-ROASTED FOIE GRAS | MICHAEL BELTRAN OF ARIETE - STARCHEFS
From starchefs.com
ALFRED'S SEARED FOIE GRAS WITH POACHED QUINCE - RANS.CA
From rans.ca
PAN FRIED FOIE GRAS TATAKI - THE STAFF CANTEEN
From thestaffcanteen.com
HOW TO PAN SEAR FOIE GRAS - SERIOUS EATS
From seriouseats.com
SEARED FOIE GRAS | RICARDO - RICARDO CUISINE
From ricardocuisine.com
PAN SEARED FOIE GRAS WITH WINE SAUCE - PETITE GOURMETS
From petitegourmets.com
SEARED FOIE GRAS - THE GOOD FOOD NETWORK
From thegoodfoodnetwork.com
PAN-SEARED FOIE GRAS, THE ULTIMATE FRENCH GOURMET TREAT.
From thymeforcookingkitchen.com
SEARED FOIE GRAS WITH POACHED QUINCE - ASTRAY RECIPES
From astray.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE RECIPES
From tfrecipes.com
RECIPE #2171 PAN-SEARED FOIE GRAS, VANILLA FRENCH TOAST, CARAMELIZE...
From ateliersetsaveurs.com
GALLERY: HOW TO PAN SEAR FOIE GRAS | THE FOOD LAB
From seriouseats.com
HOW TO SEAR FOIE GRAS - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love