Recipe

Seared Foie Gras With Ginger Cream Recipe

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Ingredients

8 to 12 fresh chive spears, rinsed
Coarse salt & fresh-ground pepper
1 tbsp finely sliced fresh ginger
1 1/2 tbsps sliced crystallized ginger
About 3/4 c whipping cream
1 piece (2/3 to 1 lb.) chilled fresh duck foie gras, rinsed & patted dry (see notes)
1/4 c sherry vinegar
2 tbsps firmly packed brown sugar
4 to 6 slices firm-textured egg or white bread, toasted, crusts trimmed

Directions

Step #1 In a mixer, fresh ginger, whirl crystallized ginger, brown sugar, & vinegar until ginger is minced.
Step #2 Pour into a 2- to 3-quart pan & add 3/4 c cream.
Step #3 Stir over high heat until boiling, then stir often until reduced to about 3/4 c, 8 to 10 mins; keep warm.
Step #4 On each salad plate, lay a slice of toast; keep warm up to 10 mins in a 150° to 200° oven.
Step #5 With a hot thin-bladed, sharp knife (heat in hot water or over a burner), cut foie gras across narrow dimension into 1/2-inch-thick slices; wipe knife clean after each cut & heat again.
Step #6 Sprinkle top slices lightly with salt & pepper.
Step #7 Place a 10- to 12-inch nonstick frying pan over high heat; when it's hot enough for a drop of water to boz off the surface, quickly lay foie gras slices in pan, filling it without crowding.
Step #8 Cook foie gras just until lightly browned on the bottom, not hot), then turn slices & brown other sides (interiors will be warm, 15 to 45 seconds, 15 to 45 seconds.
Step #9 Remove pan from heat, & with a wide spatula, quickly transfer equal portions of foie gras to toast; spoon fat in pan evenly over toast.
Step #10 Ladle ginger sauce equally around portions & garnish with chive spears.
Step #11 Nutritional data is not available.
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