Cast Iron Cooked Foie Gras With Grilled Pineapple Food

SAUTEED FOIE GRAS WITH PINEAPPLE

Steps:

• Peel the pineapple, cut it in quarters and remove the heart of the fruit. Slice into 1/4-inch sections. Caramelize the honey and add the pineapple slices. Cook until golden and caramelized. Deglaze with the sherry vinegar. Add the veal stock and add the butter. Add the cracked black pepper and keep the sauce warm. Heat a heavy fry pan, season the foie gras and saute quickly on both sides to get a nice golden color. Remove the foie gras from the pan and drain it on a paper towel.
• In the center of a plate, arrange the pineapple and the foie gras, and spoon the sauce over the top of the foie gras.

CAST-IRON COOKED FOIE GRAS WITH GRILLED PINEAPPLE

Steps:

• Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
• Season with salt and pepper and set aside.
• In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
• Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
• Flip and briefly sear the other side.
• Toss the arugula and pineapple mixture together and place in the middle of four plates.
• Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
• Voila!
• **Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.