Cooking

Sauteed Foie Gras

posted: 06/30/10
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Sauteed Foie Gras
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Take Home Chef, Episode 107: Crystal and Ryan's Menu

INGREDIENTS

FOR THE SWEET RIESLING REDUCTION:

  • 1 cup/225 ml sweet Riesling (or another similar sweet white wine)
  • FOR THE CARAMELIZED PERSIMMONS:
  • 3 tablespoons/35 g granulated sugar
  • Two Fuyu persimmons, peeled, cored, and each cut into 8 wedges
  • 2 tablespoons/25 g salted butter

FOR THE FOIE GRAS:

  • Four 4-ounce/115-g slices foie gras
  • Salt and freshly ground black pepper

PREPARATION:

TO MAKE THE SWEET RIESLING REDUCTION:

  1. Place the Riesling in a heavy medium saucepan with high sides over medium-high heat and simmer, watching carefully to ensure the wine does not ignite, until it is reduced to a glaze, about 15 minutes. Set the glaze aside.

To caramelize the persimmons:

  1. Place a heavy based medium nonstick saut? pan over medium heat. Add the sugar and cook without stirring until the sugar melts and becomes golden brown, about 4 minutes.
  2. Decrease the heat to medium-low. Add the persimmons and butter to the caramelized sugar and cook, tossing occasionally, for about 8 minutes or until the caramel melts and the persimmons are tender.

MEANWHILE, TO SAUT? THE FOIE GRAS AND SERVE:

  1. Place a heavy large saut? pan over high heat. Turn on the fan. Using a small sharp knife, score the top of each slice of foie gras. Sprinkle the foie gras with salt and pepper.
  2. Lay the foie gras in the hot pan and cook for 1 minute or until the foie gras is golden brown on the bottom. Turn the foie gras over and cook 1 minute longer or until golden brown on the bottom and just warm in the center.
  3. Divide the caramelized persimmons among 4 plates. Using a spatula, place the foie gras over the caramelized persimmons. Drizzle the Riesling reduction around the outside of the foie gras and serve.
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