PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 18
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.
SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
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.
FOIE GRAS TOASTS WITH SAUTERNES GELEé
Provided by Shelley Wiseman
Categories Wine Bake Cocktail Party Thanksgiving Oscars Meat Engagement Party Gourmet
Yield Makes about 36 hors doeuvres
Number Of Ingredients 8
Steps:
- Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
- Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
- Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
- Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
- Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
- Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
- Preheat oven to 450°F with rack in upper third.
- Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
- Top toasts with foie-gras-and-gelée stacks.
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