Foie Gras Recipes

Cooking/Preparation Time
40 minutes
 
Serves
32 hors d'oeuvres
 
Ingredients
1/4lb of medjool dates, pitted
1/2 cup of boiling hot water
1 tablespoon plus 1 teaspoon of pomegranate molasses
1 large brioche loaf
1 (roughly 6 1/2oz) bloc of foie gras
garnish: 3 pomegranate seeds for each piece (1 pomegranate)
 
Instructions
Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
 
Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
 
Toast brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
 
Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Cooking/Preparation Time
10 minutes
 
Serves
4
 
Ingredients
1/2lb of Rougie duck foie gras
Halen Mon Sea Salt and Coarse black Pepper to taste
2 teaspoons of canola oil
2 teaspoons of Acetum Era balsamic vinegar
 
Instructions
After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
 
Heat 1 teaspoon of the canola oil in a heavy pan over moderately high heat until hot but not smoking.
 
Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in the pan.
 
Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in pan. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.