Recipe courtesy of Craig Hopson
Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 52
- Saturated Fat
- 17
- Carbohydrates
- 48
- Dietary Fiber
- 8
- Sugar
- 25
- Protein
- 17
- Cholesterol
- 170
- Sodium
- 907
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
Ingredients
2 Nashi pears
1 ounce white wine
1/4 ounce sugar
1 pinch salt
8 cipollini onions
1/4 ounce honey
1/4 ounce extra-virgin olive oil
1 ounce Worcestershire sauce
Four 4-ounce portions foie gras
2 pieces orange confit, diced
1/2 bunch baby basil
Directions
- Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
- Preheat the oven to 350 degrees F.
- Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
- Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
- In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.