Seared Foie Gras with a Late-Harvest Chardonnay-Grapefruit Reduction
- 3 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, cored, and thinly sliced
- 3/4 cup dry white wine
- 3 tablespoons quince jelly or quince paste
- 6 pieces grade A foie gras, 4 ounces each
- Sea salt and freshly ground black pepper
- 1 cup freshly squeezed grapefruit juice
- 1/2 cup late-harvest Chardonnay
- Zest of 1/2 orange
- 1/4 teaspoon finely chopped fresh rosemary
- 1 1/2 teaspoons unsalted butter
- 6 slices brioche, 1/2 inch thick
- 1/2 cup mâche (optional)
- This recipe is vegetarian
- Produce
- Granny smith apples (3)
- Mache (1/2 cup)
- Orange, Zest of (1/2)
- Rosemary, fresh (1/4 teaspoon)
- Condiments
- Foie gras, grade A (6 pieces)
- Quince jelly or quince paste (3 tablespoons)
- Cooking & Baking
- Sea salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Brioche (6 slices)
- Drinks
- Grapefruit juice, freshly squeezed (1 cup)
- Dairy
- Butter, unsalted (3 1/2 tablespoons)
- Beer, Wine & Liquor
- Late-harvest chardonnay (1/2 cup)
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Published December 27, 2010 (2 years ago).
6 people saved this recipe.
