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Two Excellent Fruit-Based Sauces to Accompany Foie Gras

Foie gras is so versatile, it can be paired with almost anything, literally.  I love to add a piece of seared foie gras to almost any savory dish consisting of fish, filet mignon, lamb tenderloin, chicken, duck, pheasant or other poultry, or game meats such as venison, elk and boar.  Foie gras is wonderful combined with sauteed vegetable or potatoes.

Fruit-based sauces are one of the most classic pairings for foie gras.  The acidity and sweetness of the fruit are an excellent match with buttery foie gras.  The following sauces are easy to prepare, and will go well with any type of foie gras – seared foie gras, foie gras torchon style, bloc of foie gras, or salt-cured foie gras.

Foie Gras Torchon with Pear Currant Chutney

Whole duck foie gras torchon

16 slices of brioche bread

2 bosc pears, peeled, cored and cut into 1/3 inch dice

2 tablespoons dry black currants

½ cup Verjus Blanc

4 teaspoons sugar

Pinch of freshly ground pepper

To make the chutney, combine all the ingredients in a small sauté pan over medium heat and cook, stirring gently, until almost all the liquid has evaporated and the pear is cooked through, 3 to 4 minutes.  Remove from the heat and let cool.

Remove crusts and cut brioche bread to desired size and shape.  Toast until golden in a 350° oven.  Slice the foie gras with a hot knife.  Place a portion of foie gras torchon on each piece of toast.  Top with a small mound of pear chutney.

This recipe is from Terra, Cooking from the Heart of Napa Valley, by Hiro Sone and Lissa Doumani.

Foie Gras with Pear Chutney

Foie Gras Torchon with Sour Cherry Reduction

Whole duck foie gras torchon

Or Block of duck foie gras

16 slices of brioche bread

1 ¼ cup red wine

1 cup duck or chicken stock

¼ cup sour cherries

salt and cracked pepper

1 teaspoon cold unsalted butter

For the sauce, cook the wine over medium heat until reduced to 1/8 cup.  Add the stock and reduce to ½ cup.  Add the sour cherries and some cracked pepper and simmer for 2 – 3 minutes.  Remove from heat and let cool.

Remove crusts and cut brioche bread to desired size and shape.  Toast until golden in a 350° oven.  Slice the foie gras with a hot knife.  Place a portion of foie gras torchon on each piece of toast.  Top with a small mound of sour cherry reduction.


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