Rhubarb And Foie Gras

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Rhubarb - chopped
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Minced shallots
		Juice of 2 lemons
2 cups	474ml	White wine
8		Fois gras - (2 oz ea)
		Garnish
		Whole fresh chives
1 tablespoon	15ml	Chopped chives

Recipe Instructions

In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper.

In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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