FOIE GRAS PB AND J

Foie Gras PB and J image

Make and share this Foie Gras PB and J recipe from Food.com.

Provided by Chuck Hughes

Time 45m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 cup unsalted roasted cashews
2 tablespoons raw honey
2 tablespoons olive oil
salt
1 brioche slider bun
1 teaspoon unsalted butter
1 (1/2-ounce) piece hudson valley foie gras
salt & freshly ground black pepper
1 teaspoon blonde pepper jelly, such as The Farmer's Daughter brand
1 strawberry, sliced
2 teaspoons crushed unsalted roasted cashews
2 teaspoons fresh chives, chopped

Steps:

For the honey-cashew butter:.
Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
For the sandwich:.
Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.

Nutrition Facts : Calories 1362.6, Fat 98.9, SaturatedFat 19.7, Cholesterol 10.2, Sodium 1124.3, Carbohydrate 108.5, Fiber 5.6, Sugar 48.6, Protein 26.3