Foie Gras With Verdenoce Sauce, Candied Pistachios, and Grilled Figs

Makes 4

 

Pistachios:

  • 8 ounces sugar
  • 4 fl. ounces water
  • 2 ounces unsalted pistachios, toasted

Figs:

  • Grapeseed oil, for the grill
  • 4 ripe black figs

Foie Gras:

  • 1 pound duck foie gras
  • Salt and freshly ground black pepper to taste
  • 2 ½ tablespoons unsalted butter
  • 3 tablespoons Dumante Verdenoce Liqueur
  • 2 tablespoons champagne vinegar

Pistachios:
1. In a heavy pan, heat the sugar and the water until boiling, stirring continuously.
2. Add the pistachios and reduce heat to medium and stir continuously to coat.
3. The mixture will foam, coat the nuts and then re-melt in order to caramelize the nuts.
4. Take off heat and pour onto a sheet pan.
5. Separate nuts with a fork and let cool.
6. Store until service.

Grilled Figs :
1. Lightly oil the grill with the grapeseed oil.
2. Slice each fig in half and grill over medium heat until nicely caramelized.
3. Remove from grill and keep warm until service.

Foie Gras :
1. Slice the foie gras into 1/4 inch slices and season both sides with salt and pepper.
2. Melt 11/2 tablespoons of the butter in a large stainless steel skillet over medium high heat. Sauté the foie gras briefly until lightly browned on both sides.
3. Reserving 1 tablespoon of fat, remove foie gras from pan and place on a rack to rest. Cover loosely with foil to keep warm. Reserve 1 tablespoon of fat.

Dumante Verdenoce Sauce :
Deglaze the pan with the Verdenoce liqueur. Add the champagne vinegar. Reduce slightly and swirl into the pan the remaining tablespoon of butter. Check for seasoning. Serve immediately.

To Plate :
Center slices of the foie gras on the plate. Arrange two figs halves per
serving. Drizzle the sauce around the plate and sprinkle with the candied
pistachios.

KOTO USA
Institute of Culinary Education

 

We welcome any feedback, questions or comments


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