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Foie Gras Recipes: Tangerine Seared Foie Gras on Brioche with Rum Reduction

This excellent foie gras recipe was submitted to our recipe contest by Jamie Brown-Miller of Napa, California. Jamie told us she makes this recipe every year and I can see why.  The combination of ingredients is unusual, the preparation is easy, the presentation is striking, and most importantly, it’s delicious!

Jamie won a $100 gift certificate to our store for her winning foie gras recipe submission.

Foie Gras Recipes: Tangerine seared foie gras with Rum Reduction

Tangerine Seared Foie Gras on Brioche with Rum Reduction

Ingredients:

18 ounces foie gras
6 tablespoons tangerine zest
1/2 cup butter
Juice from 6 tangerines
2 cups dark rum
6 slices brioche (trimmed of crust)
6 ounces herbed goat cheese
6 basil leaves, finely chopped
Additional supreme of tangerine for garnish

Instructions:

Portion the foie gras into six equal square or rectangular slices. Press equal amounts of tangerine zest onto each side of the foie gras portions and place on a plate. Cover tightly with plastic wrap and refrigerate for 1 hour.

While the foie gras is in the refrigerator, make the rum reduction. Melt the butter in a medium saucepan over medium high heat. Add the tangerine juice and rum, then bring to a boil. Boil for 1 minute, then reduce heat to medium low, stirring occasionally. Cook until mixture is reduced to a syrup, about  1/4 to 1/3 the original amount. Keep warm on a burner at its lowest heat setting until ready to use.

Cut the slices of brioche to approximately the same size as the slices of foie gras. Toast to a medium golden brown using a toaster, then spread with the goat cheese. Place each slice in the center of a salad plate or shallow soup bowl.

Heat a large skillet to high heat. Remove foie gras from refrigeration and sear each side for 2 minutes or until golden brown on the outside and just set in the inside. Place one slice of seared foie gras onto each slice of brioche. Drizzle rum reduction over the foie gras and top with the supremes of tangerine and/or chopped basil. Serves 6.

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