Sauteed Foie Gras With Pineapple Recipes

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE

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.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

SAUTE OF FOIE GRAS WITH PARSNIPS AND SWEET AND SOUR CHERRIES

Steps:

• Coarsely chop parsnips. In heavy saucepan heat butter and water. Place chopped parsnips, cover, and steam until soft and water is absorbed. Remove from heat. In food processor puree until smooth. Return puree to pan, cover and keep warm until ready to serve. To make cherry sauce, in heavy saucepan caramelize sugar until deep golden brown. Remove from heat and add vinegar. Return to heat, add ginger and cook for about 5 minutes. Remove from pan and set aside. Heat dry saucepan until hot. Brown foie gras on one side. Turn over and cook for about 30 seconds. Serve topped with parsnip puree and cherry sauce.

SEARED FOIE GRAS AND SAVORY ROSEMARY WAFFLE WITH PRUNE ARMAGNAC ICE CREAM, CARAMELIZED PINEAPPLE, AND VEAL REDUCTION

Steps:

• For the ice cream: Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use.
• For the fois gras: Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an "x" pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare.
• Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve.
• Bring the milk to a boil. Split half a pod of vanilla, scraping out all the seeds into the milk. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold.
• Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate.
• The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place.
• Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron.

CAST-IRON COOKED FOIE GRAS WITH GRILLED PINEAPPLE

Steps:

• Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
• Season with salt and pepper and set aside.
• In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
• Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
• Flip and briefly sear the other side.
• Toss the arugula and pineapple mixture together and place in the middle of four plates.
• Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
• Voila!
• **Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.

SAUTEED FOIE GRAS WITH APPLE-WINE SAUCE AND POTATO-ONION LATKE

Steps:

• For the sauce, combine all ingredients except salt and pepper in a small saucepan and cook over low heat until reduced to 1 cup, about 30 minutes. Remove cinnamon stick, pour sauce into blender and puree. Place in a small saucepan, season with salt and pepper and set aside.
• Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a medium skillet. Add the onions and cook until golden brown. Cut the potatoes across into 1/8-inch thick slices, place in a bowl and toss with the remaining olive oil. Lightly grease a 10-inch nonstick or cast-iron baking pan or ovenproof skillet. Arrange half of the potatoes in the pan in a single layer and season with salt and pepper. Cover with the onions, top with the remaining potatoes and season with salt and pepper. Bake until potatoes are golden brown and crisp, about 30 minutes. If the underside of the potatoes are not browned when the potatoes are tender, finish over high heat on top of the stove. Loosen from the pan with a spatula.
• Cut the foie gras into 1/2-inch-thick slices and season with salt and pepper. Heat the oil in a large saute pan over medium-high heat. When oil begins to smoke, add the foie gras and cook until seared on the outside and slightly pink in the center, about 1 minute a side. Remove from pan and pat dry with a towel. Meanwhile, warm the sauce.
• To serve, cut the latke into 6 equal slices and place on each of 6 plates. Place foie gras over the latke and glaze each serving with a tablespoon of sauce. Serve immediatley, passing remaining sauce on the side.

SAUTEED DUCK FOIE GRAS

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.

EASY SAUTEED PINEAPPLE

Steps:

• In a saute pan, combine butter and sugar over medium heat.
• Add pineapple and cook for 5 minutes.