Saturday, November 10, 2007

Seared Foie Gras with Warm Quince, Apple Compote and Pomegranate Gastrique

I prepared this recipe as a test for a special Google Chefs cookbook, soon to be released. It was my first time preparing foie gras, and it turned out utterly scrumptious. Matt & Amanda were good sports about being my guinea pigs. It works as a perfect fall appetizer.

6 2-ounce slices fresh foie gras
2 large Fuji apples
2 large quince
2 tablespoons unsalted butter
2 tablespoons sugar
½ cup apple cider
1 teaspoon fresh lemon juice
¼ cup Calvados
½ t ground ginger
3 tablespoons pomegranate seeds
2 cups pomegranate juice
1/2 cup honey

Prepare the foie gras
  1. Allow it to sit for twenty minutes at room temperature and gently separate the liver into two lobes. Start with the smaller transverse vein on each lobe and work towards the main vein running vertically through the liver. Remove any stray bloody spots.
  2. Lay lobes on cutting board, round side up. Heat a knife with warm water (make sure the knife is very sharp). Dry the knife after cutting each slice. Start at the narrow end, and cut at an angle. Cut half or three-quarter inch thick slices, 2-3 inches across. If in doubt, make them thicker rather than thinner. Thinner slices can quickly dissolve into nothingness when sautéing.
  3. Season the foie gras with salt and freshly ground pepper and keep cool until time to serve.
Prepare the compote
  1. Peel, core, and dice the apples and quince into ½ inch dice.
  2. In a sauté pan, melt the butter over low heat.
  3. Add the sugar and raise the heat to medium and caramelize the sugar (3-4 minutes).
  4. Add the fruit and cook for 12 minutes until the apples are soft and slightly browned.
  5. Add the cider, Calvados, and lemon juice. Simmer until the liquid reduces, but does not evaporate.
  6. Season with salt and ginger to taste.
Prepare the reduction
  • In a sauce pan, combine the pomegranate juice and honey. Bring to a boil and reduce until the mixture reaches a syrupy consistency.

  1. Sear the foie gras over high heat in a dry pan about 2 minutes per side until well caramelized.
  2. Place the warm compote in the center of a plate. Rest the foie gras on top.
  3. Drizzle the pomegranate syrup around each serving and garnish with the pomegranate seeds.
Notes: You can buy Foie gras at any specialty butcher shop.

Serves 6-8

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