Best Poached Tangerine Slices Recipes

SEARED FOIE GRAS WITH POACHED QUINCE, TANGERINE, AND POMEGRANATE JUICE

Steps:

• To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
• Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
• To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
• To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
• Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
• To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds. Note: This recipe has been adapted from "Alfred Portale's Gotham Bar and Grill Cookbook," by Alfred Portale. Copyright 1997 by Alfred Portale. Used by permission of Doubleday, a division of Random House.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

CHARRED TANGERINES ON TOAST

Steps:

• Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
• In a large skillet over the lowest possible heat, combine 1/4 cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
• Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
• Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt-or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)

SIMPLE POACHED SALMON

Steps:

• In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
• Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.