Eds Seared Foie Gras With Roasted Garlic Onion Jam Recipes

Steps:

• Salt and pepper the foie gras.
• Heat 1.5 TBS of the butter in a skillet until lightly browned.
• Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
• Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
• Remove the foie gras from the pan and set on top of the bread slices.
• Drain the grease from the pan.
• Heat the same skillet again and add the remaining butter.
• Stir in the jam and heat until dissolved.
• Drizzle the jam mixture over the foie gras and bread slices.
• Serve and enjoy!

Steps:

• Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
• Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
• To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

Steps:

• Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
• Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
• Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

Steps:

• Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
• Stir pepper and juice into jam. Chill jam, covered, until ready to use.
• Preheat oven to 400°F.
• Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
• Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.