Recipe

Fuyu Persimmons With Foie Gras Recipe

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Ingredients

1/2 c madeira
3 tbsps sherry vinegar
6 slices (about 1/2 in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah
1 package (1 1/2 oz.; 2 tbsps) shelf-stable demi-glace (any flavor)
1/4 c whipping cream
About 2 c watercress sprigs, rinsed & drained
6 to 8 oz chilled fresh duck foie gras
Salt
2 firm-ripe Fuyu persimmons (5 to 6 oz. total), rinsed

Directions

Step #1 Rinse foie gras, pat dry, & discard any tough membrane.
Step #2 Cut foie gras crosswise into 1/2-inch-thick slices.
Step #3 Cover up & chill in the fridge.
Step #4 Trim off stems & bottom ends of persimmons.
Step #5 Cut each crosswise into 3 equal pieces.
Step #6 Lay a slice on each plate with a cluster of watercress sprigs.
Step #7 In a 10- to 12-inch frying pan, vinegar, mix demi-glace, madeira, & cream.
Step #8 Boil over high heat, stirring often, until 2/3 c, about 5 mins.
Step #9 Put sauce in a small bowl; keep warm.
Step #10 Rinse & dry pan.
Step #11 Lay bread slices, side by side, in a 10- by 15-inch pan.
Step #12 Broil about 6 inches from heat until toasted on both sides, about 3 mins total.
Step #13 Keep toast warm.
Step #14 Place frying pan over high heat; when very hot, add foie gras.
Step #15 Brown slices lightly, about 1 min total (fat spatters, turning once, so partially cover pan).
Step #16 Take off heat.
Step #17 Put toast on plates & top each slice with about 2 tsps of foie gras fat.
Step #18 Top equally with foie gras.
Step #19 Drizzle warm sauce equally over foie gras.
Step #20 Spice up to taste with salt.
Step #21 Nutritional analysis not including foie gras, which is approximately 98% fat.
Enjoy the Fuyu Persimmons with Foie Gras recipe

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