FOIE GRAS, SMOKED GOOSE BREAST AND BLACK-EYED PEAS VINAIGRETTE

Foie Gras, Smoked Goose Breast and Black-Eyed Peas Vinaigrette image

Provided by Craig Claiborne

Time 20m

Yield 4 servings

Number Of Ingredients 14

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1 cup black-eyed peas vinaigrette (see recipe)
8 small sprigs fresh watercress
8 small leaves Belgian endive
4 leaves radicchio or other red-leaf lettuce, cut in half lengthwise
2 teaspoons olive oil
4 to 8 thin slices cooked country ham or prosciutto, about 1/4 pound total weight
4 thin slices smoked goose breast, about 2 ounces
4 1/2-inch thick slices fresh American foie gras, about 5 ounces
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped shallots
1/2 teaspoon finely minced garlic
1/2 cup balsamic vinegar
1 tablespoon finely chopped scallions

Steps:

Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
Top peas with equal portions of greens.
Top greens with equal portions of ham and goose breast.
Sprinkle foie gras with salt and pepper.
Heat a skillet until red hot and smoking. Do not add oil.
Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.