| Serves 8 | |
|
Ingredients: |
|
|
5 tbsp |
unsalted butter |
|
1 |
fresh pineapple, trimmed & cut ½’ cubes |
|
1 cup |
brown sugar (less if the pineapple is very |
| ripe & sweet) | |
|
½ cup |
dark rum |
|
1 |
fresh foie gras grade A (about 1 ½ lbs) |
|
kosher salt & freshly ground black pepper |
|
|
1bunch |
coriander, pickled |
|
lemon juice |
Method
Preheat the oven to 300°.
Pineapple
In a skillet,
melt the butter on medium high heat. Add the pineapple and toss to coat in
the butter. Sprinkle brown sugar over pineapple and cook until sugar dissolves
completely. Allow sugar syrup to caramelize the pineapple, then gently add
rum. Cook down until most of the liquid is gone.
Pour pineapple onto a sheet pan. Dry out in oven for about 45 minutes. Remove and keep warm. Prepare the foie gras immediately.
Foie
Gras
De-vein
the foie gras. Slice into ½-inch thick slabs. Score one side of each slice
in a cross and hatch pattern with a sharp paring knife. Season both sides liberally
with salt and pepper. Heat a dry skillet on medium-high heat. Add foie gras
slices, a few at a time, and sear about 45 seconds. Turn over and cook another
45 seconds, until medium rare. Remove slices, drain on paper towels. Discard
any rendered fat. Repeat until all slices cooked.
Assembly:
Toss
coriander salad with a few drops of fresh lemon juice and salt. Divide the
roasted pineapple among heated plates, placing it in the center. Overlap 2
foie gras medallions on top of each pineapple. Garnish with coriander salad
and serve immediately.
Tip:
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