Saute of foie gras with peppered pineapple and 100 year o

4 servings

Ingredients

Quantity Ingredient
For the Foie Gras-
4 Three ounce foie gras
Medallions
Salt and Pepper to Taste
For the Roasted Pineapple:
1 cup Maui pineapple chunks
1 tablespoon Shezwan pepper flowers
1 tablespoon Coriander seeds
2 tablespoons Duck fat
Salt and pepper to taste
For the Pineapple Chips:
8 Thin pineapple slices
1 teaspoon Shezwan pepper flowers
1 teaspoon Coriander seeds
For the Greens:
2 cups Mache lettuce
1 teaspoon Balsamic vinegar
2 teaspoons Extra virgin olive oil
2 teaspoons Chives
Salt and pepper to taste
For the Garnish:
2 teaspoons Balasmico tradizionale
8 Pineapple leaves

Directions

Preparing the Foie Gras:

Season foie gras before serving. Keep medallions refrigerated until time to sear.

Preparing the Roasted Pineapple: Toss the pineapple in a mixture of crushed coriander and pepper.

Season lightly with salt and pepper and roast over high heat in duck fat. Pineapple should be dark golden brown, but not too cooked.

Reserve at room temperature.

Preparing the Pineapple Chips:

Preheat oven to 225 degrees F.

Place the pineapple slices on a baking sheet and place in the preheated oven for approximately 25 minutes. The pineapple should be dry and crisp. Dust the chips with a mixture of the crushed pepper and coriander.

Preparing the Greens:

Toss greens with chives in balsamic vinegar and oil. Season and reserve.

Presenting the Dish:

Sear the seasoned foie gras in a very hot pan. Place the greens in the center of a plate. Place the pineapple wedge on top. Add foie gras, and garnish with chips and greens. Drizzle with balsamico. Serve hot.

Yield: 4 servings

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