SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

2 Nashi pears
1 ounce white wine
1/4 ounce sugar
1 pinch salt
8 cipollini onions
1/4 ounce honey
1/4 ounce extra-virgin olive oil
1 ounce Worcestershire sauce
Four 4-ounce portions foie gras
2 pieces orange confit, diced
1/2 bunch baby basil

Steps:

  • Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
  • Preheat the oven to 350 degrees F.
  • Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
  • Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
  • In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

There are no comments yet!