January 11, 2018
Poultry, Duck, Alcohol,
Fruit, Pear, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, New Years, Romantic Dinner, Stove Top more
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"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!"
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.
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.
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.
Serve a slice of foie gras with a portion of pear purée, sautéed pears, and cookie crumbles.
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