Rhubarb and Foie Gras

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings

Ingredients
  • 1 1/2 pounds rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons minced shallots
  • Juice of 2 lemons
  • 2 cups white wine
  • 8 (2-ounce) slices of Foie gras
  • Garnish: long chives, 1 tablespoon chopped chives
Directions
  • 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 foie gras with salt and pepper. In a hot saute pan, sear the foie for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the foie in the center of the sauce. Garnish with long chives and chopped chives.


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    Recipe courtesy of Food Network Kitchen