Seared Artisan Foie Gras with Apple and Quince
Source: Ken Frank, La Toque.
1 tablespoon unsalted butter
8 2 ounce medallions artisan foie gras
Salt and pepper
1 orange peel
3 tablespoon sugar
½ star anise
2 cardamom pods
¼ teaspoon ground ginger
2 cups apple juice
1 cup orange juice
- Remove the zest from the oranges with a vegetable peeler. Blanch the zest in two changes of water. Combine 3 tablespoons sugar and 1 cup fresh water over medium heat, add orange zest and cook a final time for 10 minutes to make sure it’s tender. Drain well and dry thoroughly overnight until brittle.
- Lightly toast the spices in a hot oven for about 5 minutes. Grind the orange zest and toasted spices to a fine powder in a spice mill. Sift through a fine strainer and reserve.
- Place two cups apple juice in a small saucepan, add a pinch of “spice rub” and reduce gently, carefully skimming from time to time, until only a few spoonfuls of “syrup” are left. Reserve.
- Peel and cut the quince into ½ inch dice. Place in a small saucepan and cover with orange juice. Bring to a simmer and cook for 20 to 25 minutes until tender. Peel and cut the apple into ½ inch dice. Sauté the apple in 1 tablespoon unsalted butter over medium heat for 2 minutes. Add the quince and cook another minute. Reserve.
- Generously season the foie gras medallions with salt and pepper. Sear in a very hot cast iron pan approximately 30 seconds on each side. Remove and blot on paper towel. Place a spoonful of apple and quince in the center of each plate, top with a medallion of foie gras. Drizzle apple syrup around, sprinkle the foie gras and the rim of the plate with a little spice rub and serve.