Pine Needle Seared Hudson Valley Foie Gras Serves 4
Ingredients
Figs 2 pt. Black Mission Figs 1 cup Moscato Vinegar 2 Tbs. Pickled Mustard Seeds ½ cup Light Brown Sugar 1 Cardamom Pod
Foie Gras 4 4 oz. Hudson Valley Foie Gras( grade A) 1 tsp. Chinese Five Spice 4 sprigs Pine Needles 4 pieces Brioche 2 oz. Clarified Butter Salt and Pepper to taste
Preparation
Figs Cut the figs in half. In a saucepan add the figs, vinegar, pickled mustard seeds, brown sugar and cardamom pod. Cook on low heat until the figs start to collapse and a natural syrup develops. Set aside.
Foie Gras Score the foie gras and season with the five spice, salt and pepper. In a very hot pan add the foie gras and remove the rendered fat as it starts to melt. Place in a hot 375 ° F oven for 4 minutes. Remove the foie gras from the oven then add the pine needles to the pan and baste using the rendered fat in the pan for 1 minute. Remove and rest on a paper towel for 3 minutes Toast the brioche using the clarified butter until golden brown.
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DIANA DELUCIA
Diana DeLucia is an Australian photographer and journalist with a passion for golf and food! Author and CEO of www. golfkitchen. com
Volume 3 • Issue 38 53