Recipe courtesy of Tantra Restaurant and Lounge

Grilled Sonoma Foie Gras with Oaxacan Mole

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Oaxacan mole sauce:

Foie Gras:

Directions

  1. 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.
  2. 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.
  3. To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple.
  4. 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.
25m Easy 99%
CLASS
8m Easy 99%
CLASS
7m Easy 98%
CLASS
7m Easy 97%
CLASS
Rick Bayless

Classic Guacamole

8m Easy 100%
CLASS
Eddie Jackson

Roasted Herb Wings

14m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now