Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce

Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
4 servings

Ingredients
  • 2 Nashi pears
  • 1 ounce white wine
  • 1/4 ounce sugar
  • 1 pinch salt
  • 8 cipolini onions
  • 1/4 ounce honey
  • 1/4 ounce extra-virgin olive oil
  • 1 ounce Worcestershire sauce
  • 4 (4-ounce) portions foie gras
  • 2 pieces orange confit, diced
  • 1/2 bunch baby basil
Directions
  • Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.

  • Preheat the oven to 350 degrees F.

  • Peel the cipolini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.

  • Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.

  • In a separate pan, heat the Nashi pears with the orange confit and the cipolini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.


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