Sauteed Sonoma Foie Gras

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Sauteed Sonoma Foie Grass served with honey roasted apricots, arugula and onion confit over arugula salad.

Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes four servings

Ingredients

    • for the onion confit
    • 3 each Medium yellow onions, peeled and diced 1/4"
    • 1/2 cup Verjus
    • for the roasted apricots
    • 6 each Medium sized ripe apricots
    • 1/4 cup Armagnac
    • 3 Tbls Honey
    • 1/4 cup Toasted pecans, chopped lightly
    • for the apricot vinaigrette
    • 1/2 cup Pureed apricots
    • 1/2 cup Verjus
    • 2 tsp Honey
    • 1/2 cup Light olive oil
    • 1 Tbl Champagne vinegar
    • 1 each Shallot, minced
    • 2 sprigs Fresh thyme, leaves only, chopped
    • to finish the dish
    • 4 pc Foie gras, about 2 oz. each. cut 1/2" thick
    • 2 cups Arugula leaves (small), washed and spun dry

Instructions

1. Prepare the onion confit by sauteing the onions with a drop of oil over high heat until the onions become translucent and lightly brown. Lower hat and cook until soft. Add the verjus and cook until the liquid has reduced. Season with salt and pepper and hold warm.

2. Prepare the apricot vinaigrette by pureeing three or four apricots and straining through a fine sieve. Whisk in the other ingredients and season to taste with salt and pepper.

3. Prepare the roasted apricots by halving the fruit, tossing with Armagnac and a pinch of salt and pepper and allowing to macerate for 15-20 minutes. Remove the fruit to a baking pan and drizzle with honey and sprinkle with chopped pecans. Bake for 10 minutes at 350 F. then remove and keep warm.

4. Sprinkle the foie gras with salt and pepper and dredge in flour then saute over high heat in a drop of oil. Cook until the outer surface becomes brown on both sides and the center is slightly warm. Remove to a paper towel to drain.

5. Arrange three apricot halves around the outside of each plate. Toss the arugula in a bit of vinaigrette and place in the center of each plate. Drizzle the remaining vinaigrette around the outside of the plates. Place the foie gras over the arugula and serve.
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