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Martha Stewart Member
Rating: Unrated
06/22/2009
Comment won't fully load: re: foie gras - please visit www.goveg.com/feat/foie
Martha Stewart Member
Rating: Unrated
06/22/2009
Foie gras made from grotesquely enlarged livers of male ducks/geese kept in tiny wire cages-packed in sheds. Force fedn n n n n n pipes shoved down throats- /- 3 lbs grain
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Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
Recipe Summary
Yield: Serves 4
Ingredients
For the Quince
3 medium-ripe yellow quinces, about 1 1/2 pounds
2 tangerines, juiced (about 1/3 cup)
Peel of 1 tangerine
1 cinnamon stick, 1/2 inch long
2 to 3 whole cloves
2 tablespoons chopped fresh ginger
1/2 cup sugar
For the Pomegranate Juice
1 large red pomegranate
1/4 cup red-wine vinegar
2 tablespoons sugar
For the Foie Gras
1 1/2 pounds fresh foie gras, well-chilled
Coarse salt and freshly ground white pepper
4 sprigs fresh thyme
4 sprigs fresh chervil
1 tablespoon reserved pomegranate seeds
Gallery
Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
Recipe Summary
Yield: Serves 4
Gallery
Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
Recipe Summary
Yield: Serves 4
Recipe Summary
Yield: Serves 4
Yield: Serves 4
Serves 4
Ingredients
Ingredients
3 medium-ripe yellow quinces, about 1 1/2 pounds
2 tangerines, juiced (about 1/3 cup)
Peel of 1 tangerine
1 cinnamon stick, 1/2 inch long
2 to 3 whole cloves
2 tablespoons chopped fresh ginger
1/2 cup sugar
1 large red pomegranate
1/4 cup red-wine vinegar
2 tablespoons sugar
1 1/2 pounds fresh foie gras, well-chilled
Coarse salt and freshly ground white pepper
4 sprigs fresh thyme
4 sprigs fresh chervil
1 tablespoon reserved pomegranate seeds
Directions
To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
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3 star values:
1
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0
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Martha Stewart Member
Rating: Unrated
06/22/2009
Comment won't fully load: re: foie gras - please visit www.goveg.com/feat/foie
Martha Stewart Member
Rating: Unrated
06/22/2009
Foie gras made from grotesquely enlarged livers of male ducks/geese kept in tiny wire cages-packed in sheds. Force fedn n n n n n pipes shoved down throats- /- 3 lbs grain
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/22/2009
Comment won't fully load: re: foie gras - please visit www.goveg.com/feat/foie
Martha Stewart Member
Rating: Unrated
06/22/2009
Foie gras made from grotesquely enlarged livers of male ducks/geese kept in tiny wire cages-packed in sheds. Force fedn n n n n n pipes shoved down throats- /- 3 lbs grain
Martha Stewart Member
Rating: Unrated
06/22/2009
Comment won't fully load: re: foie gras - please visit www.goveg.com/feat/foie
Rating: Unrated
Foie gras made from grotesquely enlarged livers of male ducks/geese kept in tiny wire cages-packed in sheds. Force fedn n n n n n pipes shoved down throats- /- 3 lbs grain
All Reviews for Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
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All Reviews for Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
