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Recipe: Pan-Fried Duck Foie Gras with Rice, Honey and Soy Avocado Puree

I would never think to pair rich and creamy foie gras with another rich and creamy food such as avocado, but this recipe is surprisingly delicious, and easy to prepare.  The first time I seared foie gras I used this recipe from the cookbook “Tetsuya” by Tetsuya Wakuda, published by Ten Speed Press.  I followed the recipe, using a small amount of foie gras.  Much to my surprise, most of the foie gras rendered down to liquid fat, leaving only a very small piece of seared foie gras per person. Since my first attempt, I have prepared this recipe many times, with some slight adjustments noted in the recipe below.

Over the years I have learned how to sear foie gras to perfection.  The most important thing in my view is to only heat the pan to medium high before placing the foie gras medallions in the pan.  If the pan is too hot, the foie gras will be very dark on the outside, but still raw inside.  It is also important not to overcrowd the pan.  It’s best to leave a few inches of space between each piece of foie gras.  There is no need to use any oil in the pan.  The foie gras will quickly release fat once it touches the hot pan.

Flash frozen portioned foie gras is the ideal product for this recipe; however, one could also use a whole lobe, cut into the number of portions needed.

Avocado Puree

1/2 avocado, peeled and sectioned

3 – 4 oz milk

salt and cracked black pepper

1 teaspoon finely chopped chives

Sauce

2 teaspoons honey

4 oz soy sauce

3 teaspoons lemon juice

Other ingredients

4 3/4 inch thick slices of duck foie gras

1 teaspoon of grape seed oil

1 1/2 cups of steamed short-grain rice

1 avocado, finely diced

Garnish

Crushed sesame seeds

Chives cut into 3/4 in lengths

Instructions

To make the avocado puree, blend together the avocado and the milk. Add salt and black pepper to taste, and then add in the chives.

To make the sauce, bring the ingredients to a boil.

Sear the foie gras slices on both sides in a medium hot pan until the outside is golden brown and the inside is just barely cooked.

Mix the rice with the diced avocado.

To serve, place about 1/3 cup of the rice and avocado mixture in the base of each serving plate. Spoon on a little avocado puree and add the foie gras. Spoon on some sauce and garnish with the sesame seeds and chives.

Serves 4

1 comment to Recipe: Pan-Fried Duck Foie Gras with Rice, Honey and Soy Avocado Puree

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