Recipe courtesy of Martha Stewart
4 servings


For the Quince: 
For Assembly:
Pomegranate Juice:


For Assembly:

To prepare the quince: Slice ends from quince and peel (a vegetable peeler works well). Cut in half lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch thick wedges. Place in a medium non-reactive saucepan with the remaining ingredients. Bring to a boil over medium-high heat. Reduce to a simmer and cool until quince is tender, about 8 to 10 minutes. Remove from heat. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and add it back, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover and refrigerate. To assemble: Foie gras should be well chilled. Separate the 2 lobes, cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score 1 side of each slice of foie gras in a cross-hatch pattern. Cover with plastic wrap and refrigerate, until ready to cook. Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over a medium heat, if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, cross-hatched side down, in batches if necessary, for about 1 minute. Turn and cook for another minute. Foie gras should be nicely seared on the outside, yet rare in the middle. Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate juice mixture around the quince and foie gras. Garnish with herbs and pomegranate seed.

Pomegranate Juice:

Cut pomegranate in half and juice. In a small nonreactive saucepan, combine pomegranate juice, vinegar and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes until slightly thickened. Yield: 4 servings


Mardi Gras Salad

Recipe courtesy of No Author

Foie Gras Lollipops

Recipe courtesy of The Venetian Las Vegas

Seared Foie Gras with Foie Gras Soup Dumplings

Recipe courtesy of Anita Lo

Roasted Foie Gras with Apple Onion Compote

Recipe courtesy of Jean Joho

Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto

Recipe courtesy of Kevin Kelly

Foie Gras

Foie Gras

Recipe courtesy of Kenneth Johnson

Morel Foie Gras

Recipe courtesy of Artista

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking