Seared Foie Gras with a Chardonnay-Grapefruit Reduction
Seared Foie Gras with a Chardonnay-Grapefruit Reduction might be a good recipe to expand your beverage repertoire. One portion of this dish contains about 23g of protein, 19g of fat, and a total of 463 calories. For $20.87 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. 167 people were glad they tried this recipe. Head to the store and pick up foie gras, unsalted butter, fresh rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns an amazing spoonacular score of 88%. Similar recipes include Seared Foie Gras with Foie Gras Soup Dumplings, Seared Foie Gras with Ginger Cream, and Pan-Seared Foie Gras With Spiced Citrus Purée.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
6 slices (1/2-inch thick) brioche
1/2 cup late-harvest Chardonnay
3/4 cup dry white wine
6 pieces grade A (4 ounces each) foie gras (See Author's Note)
1/4 teaspoon finely chopped fresh rosemary
3 Granny Smith apples, peeled, cored, and thinly sliced
1 cup freshly squeezed grapefruit juice
1/2 cup mâche (optional)
Zest of 1/2 orange
3 tablespoons quince jelly or quince paste
Sea salt and freshly ground black pepper
3 tablespoons unsalted butter
Equipment:
frying pan
blender
knife
wooden spoon
whisk
broiler
cookie cutter
baking sheet
Cooking instruction summary:
Make the apple purée1. Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.Cook the foie gras and reduction2. Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.3. Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.Assemble and serve4. Preheat the broiler.5. Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.6. Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.
Step by step:
1. Make the apple purée
2. Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes.
3. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.Cook the foie gras and reduction
4. Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper.
5. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes.
6. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.
7. Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes.
8. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute.
9. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.Assemble and serve
10. Preheat the broiler.
11. Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.
12. Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.
Nutrition Information:
covered percent of daily need
