Travel Reference
In-Depth Information
16
16
Seared Artisan Foie Gras
with Poached Rhubarb, Fried
Ginger and Spiced Gastrique
POACHING LIQUID
2 cups grenadine
Bring poaching ingredients to a boil and shut off. Place
trimmed rhubarb in pan and pour poaching syrup over
rhubarb and let gently steep until tender but firm. If rhu-
barb becomes soft, remove and let liquid cool then pour
back over rhubarb. This can be done the day before.
1 cup water
¼ cup honey
3 sticks cinnamon
5 star anise
4 bay leaves
6 whole cloves
PLATING
Gently warm rhubarb in the poaching liquid and keep
warm. Next, season foie gras slices and sear on me-
dium-high in sauté pan for 1-2 minutes on each side.
On a square plate (optional), neatly crisscross two pieces
of rhubarb in the upper middle of plate, and lean a piece
of foie gras against the rhubarb. Drizzle some of the
poaching liquid around the foie gras/rhubarb (reduce if
necessary) and garnish with a cinnamon stick and star
anise. Attractively place a small fried ginger piece on
top of the foie gras and garnish with chervil sprig.
RHUBARB
8 settings of rhubarb sticks (2 per
setting)
8 3-ounce slices foie gras
8 sticks cinnamon for garnish
8 star anise for garnish
¼ cup ginger, julienned very thin
& fried lightly
8 sprigs chervil for garnish
.
YIELD
,
Serves 8
