Seared Foie Gras With Pears & Gingersnaps

4
Servings
10m
Prep Time
18m
Cook Time
28m
Ready In


"OMG, this was amazing! Finally having found a great source for foie gras, this was the perfect (decadent) appetizer to share with friends on New Year's Eve! Preparation is quick and easy if you make the pear puree, sauteed pears and gingersnap crumbs in advance. NOTE: This is a calorie & cholesterol bomb - the nutritional information isn't correct because it doesn't recognize foie gras as an ingredient! But hey, you only live once - and it's not like you would eat this more than once a year!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (192.7 g)
  • Calories 338
  • Total Fat - 28 g
  • Saturated Fat - 10 g
  • Cholesterol - 92.7 mg
  • Sodium - 397.8 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8 g
  • Protein - 6.8 g
  • Calcium - 50.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.1 mg

Step 1

Make the pear purée: In a small saucepan over medium heat add half of the pears, the Sauternes, water, and vanilla. Cook, covered, stirring occasionally, until soft, about 10 minutes. Blend until completely smooth; keep warm.

Step 2

Make the sautéed pears: In a small skillet, melt the butter over medium-high heat. Add the remaining pears, season lightly with salt and sauté until golden, about 3 minutes. Set aside.

Step 3

Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern. Season with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are browned. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.

Step 4

Serve a slice of foie gras with a portion of pear purée, sautéed pears, and cookie crumbles.

Presentation idea: Using a table scraper, diagonally block off about 2/3 of an individual square appetizer plate. Spread 1/4 of the cookie crumbs evenly over the smaller triangle. Next, dollop 1/4 of the pear puree on the other side of the plate. Place a slice of the fois gras over the puree. Garnish the edges with sauteed pears. Place a few strands of microgreens, if using, around the puree.


Tips & Variations


No special items needed.

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