Best Sauteed Foie Gras With Pineapple Recipes

Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

6 slices duck foie gras
Salt and pepper
6 slices toasted gingerbread
Ginger Poached Pears, recipe follows
Pinot Noir Jus, recipe follows
3 tablespoons cacao nibs
3 1/4 cups water
1 1/4 cup sugar
1/2 cup Chandon Blanc de Noir
1/3 cup lemon juice
1/2 vanilla bean, split and scraped
3 French butter pears, peeled and cored
4 star anise
3/4 ounce ginger, peeled and sliced
1 onion, peeled
1 carrot, peeled
1 leek, cleaned and cut in half lengthwise
1 head garlic, cut in half horizontally
2 ounces pure olive oil, plus 2 ounces
1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
2 cups veal stock
2 cups brown chicken stock
Bones from 1 small squab, cut into small pieces
Salt and pepper

Steps:

Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
Preheat the oven to 450 degrees F.
Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

Cast-Iron Cooked Foie Gras With Grilled Pineapple image

Provided by Penny Stettinius

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup pineapple, grilled and diced
1/2 cup red lentil, cooked
1/2 cup seasoned rice vinegar
2 tablespoons red onions, finely chopped
2 tablespoons chives, finely chopped
2 tablespoons jalapenos, seeded & finely chopped
kosher salt
freshly cracked black pepper
2 cups balsamic vinegar
8 ounces foie gras, medallions
2 cups arugula

Steps:

Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
Season with salt and pepper and set aside.
In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
Flip and briefly sear the other side.
Toss the arugula and pineapple mixture together and place in the middle of four plates.
Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
Voila!
**Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.

Nutrition Facts : Calories 359.9, Fat 25.5, SaturatedFat 8.3, Cholesterol 85, Sodium 400, Carbohydrate 20.4, Fiber 3.2, Sugar 2.3, Protein 12.9

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.