Pine Needle Seared Hudson Valley Foie Gras Serves 4
Ingredients
Figs 2 pt . Black Mission Figs 1 cup Moscato Vinegar 2 Tbs . Pickled Mustard Seeds ½ cup Light Brown Sugar 1 Cardamom Pod
Foie Gras 4 4 oz . Hudson Valley Foie Gras ( grade A ) 1 tsp . Chinese Five Spice 4 sprigs Pine Needles 4 pieces Brioche 2 oz . Clarified Butter Salt and Pepper to taste
Preparation
Figs Cut the figs in half . In a saucepan add the figs , vinegar , pickled mustard seeds , brown sugar and cardamom pod . Cook on low heat until the figs start to collapse and a natural syrup develops . Set aside .
Foie Gras Score the foie gras and season with the five spice , salt and pepper . In a very hot pan add the foie gras and remove the rendered fat as it starts to melt . Place in a hot 375 ° F oven for 4 minutes . Remove the foie gras from the oven then add the pine needles to the pan and baste using the rendered fat in the pan for 1 minute . Remove and rest on a paper towel for 3 minutes Toast the brioche using the clarified butter until golden brown .
Books are available at : www . golfkitchen . com / store / p1 / book
and Amazon :: www . amazon . com / Golf-Kitchen- Diana-DeLucia / dp / 0989542319 / ref = s r _ 1 _ 2 ? ie = UTF8 & qid = 1487186439 & sr = 8- 2 & keywords = golf + kitchen + book
DIANA DELUCIA
Diana DeLucia is an Australian photographer and journalist with a passion for golf and food ! Author and CEO of www . golfkitchen . com
Volume 3 • Issue 38 53