Recipe courtesy of Hamilton
Show: The Best Of
Episode: Viewer's Choice
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel.

In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.

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