Foie Gras With Roasted Pineapple Recipe - Cooking Index
Foie Gras With Roasted Pineapple Recipe - Cooking Index
| Foie Gras | ||
| 1/2 | Fresh pineapple | |
| 2 tablespoons | 30ml | Coriander seeds |
| 2 tablespoons | 30ml | Black peppercorns |
| Salt - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Moulard duck foie gras - see * Note |
| Freshly-ground black pepper - to taste | ||
| Pink Peppercorn Gastrique | ||
| 1 tablespoon | 15ml | Pink peppercorns |
| = (sold at specialty markets) | ||
| 1 cup | 198g / 7oz | Sugar |
| 1 cup | 237ml | Sherry vinegar |
* Note: Fresh foie gras is available at specialty markets, by special order and on the Internet from Hudson Valley Foie Gras Co. (845-292-2500 or http://www.hudsonvallleyfoiegras.com or D'Artagnan (800-327-8246 or http://www.dartagnan.com. It's imperative to buy the very best quality of foie gras for this dish.
For the Foie Gras: Heat the oven to 500 degrees. Peel and core the pineapple, then halve lengthwise. Lightly crush coriander seeds with a mortar and pestle. Lightly crush the peppercorns with a mortar and pestle. Roll the pineapple in the coriander, crushed peppercorns and 2 teaspoons of salt. Set aside.
Cut off a small piece from the end of one of the livers. Cook it over low heat in an ovenproof skillet until all the fat is rendered, about 10 minutes. Discard the foie gras piece.
Place the pineapple in the fat and cook over medium heat until golden brown and fork tender, about 6 to 7 minutes, being sure to brown all sides.
Transfer the skillet to the oven and roast the pineapple for 10 minutes, turning the pieces once halfway through cooking time. Cut each piece into 4 pieces and set aside.
Cut the foie gras into 8 pieces. Season with salt and pepper. Heat 2 medium cast-iron skillets over high heat until almost smoking (Note: When searing the foie gras, it is essential to use a cast-iron skillet). Place 2 pieces of the foie gras in each skillet. Turn off the heat. Sear the foie gras for 30 seconds on each side. (The skillets should be hot enough to sear the foie gras with the heat off.)
Transfer the skillets to the oven (still at 500 degrees) and cook until a small sharp knife inserted into the center feels warm to the touch, 6 to 7 minutes. The center of the foie gras should be custard-like with a crisp exterior. Remove the foie gras from the skillets and keep warm. Repeat with the remaining foie gras.
Reheat the pineapple in one of the same skillets over medium heat, just until warmed through, about 2 or 3 minutes. To assemble, place 1 piece of foie gras and 1 piece of roasted pineapple on each of 8 plates. Drizzle each plate with about 2 teaspoons of the gastrique.
For the Pink Peppercorn Gastrique: Slightly crush peppercorns with mortar and pestle, set aside. Sprinkle the sugar evenly over the bottom of a medium skillet. Heat the sugar over medium-high heat, swirling the pan as the sugar begins to melt. Do not stir. The caramel should be a deep golden brown in about 8 to 10 minutes.
Add the vinegar carefully; it will bubble up. Stir constantly to make sure the caramel dissolves again evenly. Cook over medium heat until the mixture is reduced by half, about 6 to 8 minutes. Stir in the peppercorns. (This makes about 1 cup; you'll have some left over for another use.)
This recipe yields 8 appetizer servings.
Each serving: 144 calories; 118 mg. sodium; 292 mg. cholesterol; 3 grams fat; 1 gram saturated fat; 21 grams carbohydrates; 10 grams protein; 0.69 gram fiber.
Source:
The Los Angeles Times, 12-11-2002
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