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: 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; Kosher salt; 4 ounces foie gras; Kosher salt; 2 large roasted and peeled yellow peppers; 2 ounces fresh pineapple diced; 6 ounces prepared mole, recipe follows; 3 ounces fresh chives, snipped

Directions

Mole: Toast all dry spices and chiles until dark in a 350 degree F oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender, and adjusts seasonings, to taste.
Foie Gras: Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3 minutes 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 chives.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Grilled Sonoma Foie Gras with Oaxacan Mole

Oaxacan mole sauce:

Foie Gras:

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