**Roasted Foie Gras with Apple-Onion Compote: A Symphony of Flavors**
Indulge in the epitome of culinary artistry with our roasted foie gras recipe, an exquisite dish that elevates the luxuriousness of this prized ingredient. Accompanied by a delectable apple-onion compote, this harmonious symphony of flavors will tantalize your taste buds and leave you craving more. As you embark on this culinary journey, you'll also discover a collection of equally enticing recipes, including a classic foie gras terrine, a rich and creamy foie gras mousse, and a selection of delectable foie gras canapés, each offering a unique exploration of this culinary treasure. Prepare to be captivated by the symphony of flavors that await you in this comprehensive guide to foie gras preparations.
PAN ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH
Provided by Food Network
Time 30m
Yield 1 1//2 cups peach relish and 4
Number Of Ingredients 12
Steps:
- The fresh, raw duck or goose liver known as foie gras is from specially raised fowl that produce this large and fat liver much different in size than the ordinary ducks liver. Generally sold as grades A, B, or C where Grade A being the best and most expensive. Grade A foie gras is usually free of most blemishes and imperfections and requires the least time to clean of any veins and bile. All three grades will require some hand cleaning with a small paring knife. After the foie gras has been cleaned, it should be cut into 1/2inch thick slices weighing approximately 2 to 3 ounces each.
- Bring the vinegar and sugar to a boil. Add the shallots, jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the peaches and simmer an additional 5 minutes before removing from the heat. Cool for 15 minutes, then serve or transfer to a clean container and refrigerate for up to one week.
- Season the sliced foie gras with salt and pepper just immediately before cooking. . Heat a clean, dry heavy bottomed saute pan until very hot. Place the foie gras in the pan and sear quickly on both sides. Serve on a bed of warm peach relish with sliced baguette croutons.
GRILLED SONOMA FOIE GRAS WITH OAXACAN MOLE
Steps:
- Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare
- To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh
- Toast all dry spices and chilies until dark in a 350 degree oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender then add Kosher salt to t
GRILLED SONOMA FOIE GRAS WITH OAXACAN MOLE
Steps:
- Mole: Toast all dry spices and chiles until dark in a 350 degree F oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender, and adjusts seasonings, to taste.
- Foie Gras: Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3 minutes and cook on the other side until it's medium rare.
- To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple.
- Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers, and garnish with the fresh chives.
SOTTHA KHUNN'S ROASTED FOIE GRAS WITH FIGS AND GRAPES
Steps:
- Season the foie gras on both sides and place in a 1-gallon zip-lock bag. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
- Preheat the oven to 500 degrees. Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn carefully and roast for 10 minutes more. Remove the foie gras to a warm plate. Cover.
- In the same pan, add the figs and roast 5 minutes. Add the grapes and roast another 5 minutes. Remove the fruit and drain.
- Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt.
- To serve, add the fruit to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fruit sauce over the slices.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 778 milligrams, Sugar 17 grams
Tips:
- Make sure to use fresh, high-quality foie gras for the best results.
- Season the foie gras generously with salt and pepper before roasting.
- Roast the foie gras over a medium-high heat so that it browns evenly.
- Don't overcook the foie gras, or it will become tough and dry.
- Serve the foie gras immediately with a dollop of apple-onion compote.
Conclusion:
Roasted foie gras with apple-onion compote is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. The combination of rich, creamy foie gras and sweet-tart apple-onion compote is sure to impress your guests.
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