Name: Grilled Sonoma Foie Gras with Oaxacan Mole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 4-ounce portion foie gras; 2 large roasted and peeled yellow peppers; 2 ounces fresh pineapple diced; 6 ounces prepared mole, recipe follows; 3 ounces fresh chives, clipped; 1 quart chicken stock; 6 ounces dried mango; 1/2 fresh pineapple, chopped; 1/2 cup sherry; 2 cinnamon sticks; 1 chipotle pepper, seeded and chopped; 1 white onion, peeled and chopped; 6 cloves fresh garlic; 1/3 cup sliced almonds; 1/2 cup sesame seeds; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 4 ounces bittersweet chocolate (Callebaut); 1-ounce Worcestershire sauce; 4 fried corn tortillas, cut into strips; 2 tablespoons safflower oil

Directions

Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare
To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh

Oaxacan mole sauce:

Toast all dry spices and chilies until dark in a 350 degree oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender then add Kosher salt to t

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Grilled Sonoma Foie Gras with Oaxacan Mole

Oaxacan mole sauce:

Oaxacan mole sauce:

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