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Oaxacan Red Mole and Foie Gras

Having just returned from a two week trip to Oaxaca, Mexico, with a generous amount of red mole paste, I’ve been experimenting with pairing spicy red mole with foie gras and duck products.  I’m always amazed by the versatility of foie gras, and was pleased to find that foie gras does indeed pair well with mole.

The mole I used was one given to us from some friends; therefore, I do not have the recipe for the mole itself.  A prepared product can be purchased at a grocery store, or the mole can be made by hand.  The one I used was quite spicy with intense flavor.  I thinned it with chicken stock and added nothing else.

Seared Foie Gras with Oaxacan Mole

Seared Foie Gras with Oaxacan Mole

Ingredients:

1/3 cup spicy red mole paste

Chicken stock (about 1/2 cup)

One bunch of swiss chard, cleaned and chopped, leaving only a small amount of white

Two cloves garlic

Olive oil

8 ounces raw foie gras, sliced in four pieces and sprinkled with salt

One mango, but into small cubes

1 teaspoon honey

2 tablespoons chopped cilantro

Fleur de sel

Instructions:

Combine the mango cubes, honey, fleur de sel, and cilantro and set aside.  Add swiss chard to a large pot of salted boiling water and cook for a few minutes.  Drain.  Heat olive oil in a frying pan and cook garlic for a few minutes.  Add drained swiss chard and saute for several minutes until done.  Meanwhile, heat the mole paste and add chicken stock until desired consistency is achieved.  Heat another heavy saute pan on medium high heat and add the foie gras to the hot pan.  Cook foie gras on both sides until golden brown, about 2 – 3 minutes.

To serve, pour a ring of mole on the serving plates, leaving the center of the plate with no sauce.  Place a mound of the sauteed swiss chard in the center of the plates.  Place the seared foie gras slices on top of the chard, and spoon about 1/4 cup of the mango salsa on top of the foie gras.  Enjoy!

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