Inspired by our impending trip to wine country ( 5 more days!!) - a Foie Gras recipe that I love. I'm hoping some of the Chef's that are cooking for us will sneak a bit of Foie into the menu - after all, it IS September, and that is technically Fall, right?
Foie Gras with Pears & Arugula
Serves 4
2 ripe Bosc or Anjou Pears, sliced thinly
2 tbsp Unsalted Butter
3 tsp Brown Sugar
6-8 oz Fresh Foie Gras, Cut into 4 slices
2 tbsp Butter
3 tbsp Cider Vinegar
2 tsp fresh thyme
1 Cup Arugula
In a sauté Pan, heat butter over medium-high heat and add pear slices. Sprinkle with brown sugar and season with salt & pepper. Stirring constantly, caramelize pears until softened and slightly brown.
Transfer to plates lined with a small amount of arugula.
In same pan, add Foie Gras and sprinkle with salt & pepper. After 20 seconds, gently flip each piece and continue cooking for an additional 20 seconds to one minute, depending on thickness and desired doneness.
Remove gently to top pears.
Add the vinegar and additional butter to hot pan and deglaze while whisking. Add the fresh thyme and season to taste with salt & pepper. Pour over each serving of Foie.
Serves 4
2 ripe Bosc or Anjou Pears, sliced thinly
2 tbsp Unsalted Butter
3 tsp Brown Sugar
6-8 oz Fresh Foie Gras, Cut into 4 slices
2 tbsp Butter
3 tbsp Cider Vinegar
2 tsp fresh thyme
1 Cup Arugula
In a sauté Pan, heat butter over medium-high heat and add pear slices. Sprinkle with brown sugar and season with salt & pepper. Stirring constantly, caramelize pears until softened and slightly brown.
Transfer to plates lined with a small amount of arugula.
In same pan, add Foie Gras and sprinkle with salt & pepper. After 20 seconds, gently flip each piece and continue cooking for an additional 20 seconds to one minute, depending on thickness and desired doneness.
Remove gently to top pears.
Add the vinegar and additional butter to hot pan and deglaze while whisking. Add the fresh thyme and season to taste with salt & pepper. Pour over each serving of Foie.
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