Cast Iron Cooked Foie Gras With Grilled Pineapple Recipes

Steps:

• Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel.
• In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.

Steps:

• Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.