SEARED FOIE GRAS (VARIOUS)

By BobD

Ingredients

• 4 SERVINGS
• The perfect complement to the taste of the foie gras is a mix of sweetness with acidity. 3 serving suggest using sautéed slices of foie gras.
• 4 slices of foie gras, about 2 oz. each. Ready-to-cook foie gras slices. Or, if preparing this dish as an entrée for more than 4 people, use our Hudson Valley Ready-to-Cook Grade A Duck Foie Gras Lobe

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. First prepare the sauce, and keep it warm while you cook the foie gras.

2. Score the slices of foie gras on both sides, then season liberally on both sides with salt and freshly ground black pepper. Sear in a hot skillet about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.

For The Sauce

1. Reduce ½ cup port and ½ cup balsamic vinegar by half, or to a syrupy consistency. Place slices of sautéed foie gras over mixed baby field greens, drizzle on port balsamic reduction, and serve.

2. Heat ¾ cup fresh unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each butter and sugar until the sugar caramelizes. Spoon the applesauce onto a plate, add slices of sautéed foie gras, and top with apple slices.

3. Purée about 20 seedless green grapes with ½ cup sweet vermouth. Strain into a saucepan and boil until reduced to ½ cup. Add 2 to 3 tablespoons duck and veal demi-glace. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness. Drizzle over slices of sautéed foie gras.