Seared Artisan Foie Gras with Apple and Quince
from Ken Frank of La ToqueServes 8
INGREDIENTS:
1 Apple
1 Quince
1 Tablespoon unsalted butter
8 2 oz. medallions Artisan Foie Gras
Salt and pepper
1 Orange peel
3 Tbsp Sugar
½ Star anise
2 Cardamom pods
2 Cloves
¼ tsp Ground ginger
2 cups Apple juice
1 cup Orange juice
PREPARATION:
Remove the zest from the oranges with a vegetable peeler. Blanch the zest in two changes of water. Combine 3TB sugar and 1 cup fresh water over medium heat, add orange zest and cook a final time for 10 minutes to make sure it’s tender. Drain well and dry thoroughly overnight until brittle.
Lightly toast the spices in a hot oven for about 5 minutes. Grind the orange zest and toasted spices to a fine powder in a spice mill. Sift through a fine strainer and reserve.
Place two cups apple juice in a small saucepan, add a pinch of “spice rub” and reduce gently, carefully skimming from time to time, until only a few spoonfuls of “syrup” are left. Reserve.
Peel and cut the quince into ½ inch dice. Place in a small saucepan and cover with orange juice. Bring to a simmer and cook for 20 to 25 minutes until tender. Peel and cut the apple into ½ inch dice. Sauté the apple in 1TB unsalted butter over medium heat for 2 minutes. Add the Quince and cook another minute. Reserve.
Generously season the foie gras medallions with salt and pepper. Sear in a very hot cast iron pan approximately 30 seconds on each side. Remove and blot on paper towel. Place a spoonful of apple and quince in the center of each plate, top with a medallion of foie gras. Drizzle apple syrup around, sprinkle the foie gras and the rim of the plate with a little spice rub and serve.