Recipe inventions
Surprisingly speedy, simple, delicious and decadent dinner:
This cooked fast, so the key was to plan and prep everything accordingly. It was my first time cooking foie gras, and I was incredibly pleased with the results -- everything was the right temperature and texture, with just the right balance of flavors! I cobbled the recipe together from past experiences, with internet help for the duck liver cooking time.
1 pkg. spinach, rinsed
2 asian pears, cored & quartered
2 apples, cored & quartered
2 oz. foie gras (grade b, Savenor's), sliced 1/2 inch thick, keep prepped in fridge until needed (important for temp)
salt, pepper, garlic, olive oil, lemon juice, cider vinegar -- to taste
All in one cast iron skillet:
- first saute the garlic in olive oil & lemon,
- toss in spinach with salt, cover briefly to steam, uncover to finish sauteing, remove to plate (cover to keep warm)
- set fruit cut side down in skillet, squeeze other lemon half and add oil as needed, let fruit soften and crisp slightly.
- Remove after appx. 5 min.
-Arrange on 2 shallow bowls or plates: spinach in an outer ring in, apple sections in middle ring overlapping each other, pear pieces upright in a center ring
-Remove foie gras from fridge, place in vacated skillet, cook quickly -- only 20-45 seconds per side! -- until deep brown but still firm
-Divide foie gras pieces between two plates, place each in center inside pear ring
-In remaining oil & duck fat, add apple cider vinegar, pepper, to taste, let it bubble for a moment, blend, then pour drippings in center of plates.
Serve with garlic bread & wine for a special occasion, such as a loved one's birthday. :) Swoon.
I wish I had a good photo of the results -- the concentric rings were pretty, and kept flavors close but variegated! The whole thing was prepped and cooked in 15 minutes!
This cooked fast, so the key was to plan and prep everything accordingly. It was my first time cooking foie gras, and I was incredibly pleased with the results -- everything was the right temperature and texture, with just the right balance of flavors! I cobbled the recipe together from past experiences, with internet help for the duck liver cooking time.
1 pkg. spinach, rinsed
2 asian pears, cored & quartered
2 apples, cored & quartered
2 oz. foie gras (grade b, Savenor's), sliced 1/2 inch thick, keep prepped in fridge until needed (important for temp)
salt, pepper, garlic, olive oil, lemon juice, cider vinegar -- to taste
All in one cast iron skillet:
- first saute the garlic in olive oil & lemon,
- toss in spinach with salt, cover briefly to steam, uncover to finish sauteing, remove to plate (cover to keep warm)
- set fruit cut side down in skillet, squeeze other lemon half and add oil as needed, let fruit soften and crisp slightly.
- Remove after appx. 5 min.
-Arrange on 2 shallow bowls or plates: spinach in an outer ring in, apple sections in middle ring overlapping each other, pear pieces upright in a center ring
-Remove foie gras from fridge, place in vacated skillet, cook quickly -- only 20-45 seconds per side! -- until deep brown but still firm
-Divide foie gras pieces between two plates, place each in center inside pear ring
-In remaining oil & duck fat, add apple cider vinegar, pepper, to taste, let it bubble for a moment, blend, then pour drippings in center of plates.
Serve with garlic bread & wine for a special occasion, such as a loved one's birthday. :) Swoon.
I wish I had a good photo of the results -- the concentric rings were pretty, and kept flavors close but variegated! The whole thing was prepped and cooked in 15 minutes!