Ingredients
- 1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
- Coarse salt
- Black pepper, freshly ground
- 6 slices white bread, cut in rounds
- 1 tablespoon extra virgin olive oil
- 4 fresh black mission figs, halved
- 2 shallots, finely chopped
- 6 tarragon leaves, chopped
- 1/2 cup port wine
- 1 orange, juiced, divided
- 2 tablespoons balsamic vinegar
- 1 pat butter
- Pinch sugar
- 1/2 teaspoon orange zest, grated
- 3 heads endive, julienned
- 1 bunch arugula
- 1/2 bunch fresh chives, roughly chopped
- 1/2 lemon, juiced
- 1 tablespoon extra virgin olive oil
Directions
Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.
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By Mr. Rabor
Wellington, FL
on July 31, 2009
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This delicious food certainly doesn't deserve political attacks from misinformed animal rights proponents, especially considering the number of untruths repeated about this technique. Foie gras is NOT the result of mistreating ducks or causing "disease" in ducks. Ducks are not human and their livers react to gorging on grain totally differently than humans would. In ducks, the result is a natural fattening of the liver that enables them to make long flights south in the fall without eating. Ducks had been fattening their own livers by overeating for millennia before the Romans noticed the phenomenon and imitated it with domesticated ducks so they could have fatty liver year 'round. Anyone who has ever bothered to visit a modern duck farm that specializes in foie gras has realized that the ducks are not mistreated and actually take to the overfeeding with no apparent discomfort or fear. The simple non-hysterical truth is that the ducks' livers go back to normal size, with no discernible damage or disease, once the over-feeding stops.
By ubaint_12010178
Palm City, FL
on July 24, 2009
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This is probably one of the best fois gras presentations in the world! Actually, a foia gras ravioli at Le Grand Vefour was up there too. Anyway; to have this glorious recipe rated only three star is totally misleading. The food is what we are talking about here. These "activists" are discusting in their affecting a food rating because of their silly cause. We implore the Food Network to correct this and eliminate comments that nothing to do with the quality of the recipe.
By scottwiens_11559700
North Oaks, MN
on January 10, 2009
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I will serve this foie gras at every opportunity. With this recipe, every vegan will be converted!
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