Best 3 Sauteed Foie Gras With Apple Wine Sauce And Potato Onion Latke Recipes

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.

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.

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.