Sauteed Foie Gras With Cipolini Onions Nashi Pear And Worcestershire Sauce Recipes

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SAUTEED DUCK FOIE GRAS

Categories     Duck     Appetizer     Sauté     Quick & Easy     Vinegar     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6



Sauteed Duck Foie Gras image

Steps:

  • After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
  • Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
  • Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
  • Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special Equipment
a 10-inch heavy skillet

SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 24



Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus image

Steps:

  • Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
  • Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
  • Preheat the oven to 450 degrees F.
  • Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
  • Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

6 slices duck foie gras
Salt and pepper
6 slices toasted gingerbread
Ginger Poached Pears, recipe follows
Pinot Noir Jus, recipe follows
3 tablespoons cacao nibs
3 1/4 cups water
1 1/4 cup sugar
1/2 cup Chandon Blanc de Noir
1/3 cup lemon juice
1/2 vanilla bean, split and scraped
3 French butter pears, peeled and cored
4 star anise
3/4 ounce ginger, peeled and sliced
1 onion, peeled
1 carrot, peeled
1 leek, cleaned and cut in half lengthwise
1 head garlic, cut in half horizontally
2 ounces pure olive oil, plus 2 ounces
1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
2 cups veal stock
2 cups brown chicken stock
Bones from 1 small squab, cut into small pieces
Salt and pepper

SAUTEED CIPOLLINI ONIONS

Make this to serve our Roasted Turkey with Garlic-Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Sauteed Cipollini Onions image

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
  • Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

Coarse salt
1 1/2 pounds cipollini onions or small shallots, peeled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme

FOIE GRAS ON A BED OF PEARS

This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.

Provided by frusakam

Categories     European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



Foie Gras on a Bed of Pears image

Steps:

  • Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
  • Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
  • Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
  • Place the foie gras on the pears.
  • Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
  • Try serving with a little green salad, using any remaining sauce as the dressing.

Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 42.6, Carbohydrate 15.1, Fiber 2.6, Sugar 10.3, Protein 0.4

2 slices foie gras, approx. 2 oz. each
salt and pepper, to taste
1 ripe pear, peeled and thinly sliced
1 tablespoon butter
1 teaspoon brown sugar
1 1/2 tablespoons balsamic vinegar
1/4 cup cider or 1/4 cup apple juice
fresh rosemary, to taste

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