Saute Of Foie Gras With Peppered Pineapple And 100 Year O
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Saute Of Foie Gras With Peppered Pineapple And 100 Year O
  Saute    Pineapple  
Last updated 6/12/2012 1:00:08 AM. Recipe ID 23194. Report a problem with this recipe.
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      Title: Saute of foie gras with peppered pineapple and 100 year o
 Categories: 
      Yield: 4 Servings
 
           For the Foie Gras-
      4    Three ounce foie gras
           Medallions
           Salt and Pepper to Taste
           For the Roasted Pineapple:
      1 c  Maui pineapple chunks
      1 tb Shezwan pepper flowers
      1 tb Coriander seeds
      2 tb Duck fat
           Salt and pepper to taste
           For the Pineapple Chips:
      8    Thin pineapple slices
      1 ts Shezwan pepper flowers
      1 ts Coriander seeds
           For the Greens:
      2 c  Mache lettuce
      1 ts Balsamic vinegar
      2 ts Extra virgin olive oil
      2 ts Chives
           Salt and pepper to taste
           For the Garnish:
      2 ts Balasmico tradizionale
      8    Pineapple leaves
 
  Preparing the Foie Gras:
  
  Season foie gras before serving. Keep medallions refrigerated until
  time to sear.
  
  Preparing the Roasted Pineapple:
  
  Toss the pineapple in a mixture of crushed coriander and pepper.
  Season lightly with salt and pepper and roast over high heat in duck
  fat. Pineapple should be dark golden brown, but not too cooked.
  Reserve at room temperature.
  
  Preparing the Pineapple Chips:
  
  Preheat oven to 225 degrees F.
  
  Place the pineapple slices on a baking sheet and place in the
  preheated oven for approximately 25 minutes. The pineapple should be
  dry and crisp. Dust the chips with a mixture of the crushed pepper
  and coriander.
  
  Preparing the Greens:
  
  Toss greens with chives in balsamic vinegar and oil. Season and
  reserve.
  
  Presenting the Dish:
  
  Sear the seasoned foie gras in a very hot pan. Place the greens in the
  center of a plate. Place the pineapple wedge on top. Add foie gras,
  and garnish with chips and greens. Drizzle with balsamico. Serve hot.
  
  Yield: 4 servings
 




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Recipe ID 23194 (Apr 03, 2005)

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