Recipe courtesy of Tantra Restaurant and Lounge
Show: The Best Of
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Oaxacan mole sauce:

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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Grilled Sonoma Foie Gras with Oaxacan Mole

Recipe courtesy of Tantra Restaurant and Lounge

Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories