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Sharing My Passion for Real Food Made at Home

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Sautéed Foie Gras with Pears & Gingersnaps

“In this elegant recipe, seared foie gras is served with fragrant pear purée, buttery sautéed pears, and spicy gingersnap cookie crumbs”— Paul Ebeling

The Ingredients

  • 3 medium pears, peeled and diced, divided use
  • 2 tablespoons Sauternes, or other sweet white wine
  • 3 tablespoons water
  • ½ teaspoon vanilla
  • 1 tablespoon unsalted butter
  • 3 medium sized gingersnap cookies, finely crushed
  • 4 Foie Gras Slices
  • Fine sea salt
  • Microgreens, for garnish (optional)

The Preparation

  1. Make the pear purée: In a small saucepan over medium heat add half of the pears, the Sauternes, water, and vanilla. Cook, covered, stirring occasionally, until soft, about 10 minutes. Blend until completely smooth; keep warm.
  2. Make the sautéed pears: In a small skillet, melt the butter over medium-high heat. Add the remaining pears, season lightly with salt and sauté until golden, about 3 minutes. Set aside.
  3. Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern. Season with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are browned. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.
  4. Serve a slice of foie gras with a portion of pear purée, sautéed pears, and cookie crumbles.

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Paul A. Ebeling, a polymath, excels, in diverse fields of knowledge Including Pattern Recognition Analysis in Equities, Commodities and Foreign Exchange, and he is the author of "The Red Roadmaster's Technical Report on the US Major Market Indices, a highly regarded, weekly financial market commentary. He is a philosopher, issuing insights on a wide range of subjects to over a million cohorts. An international audience of opinion makers, business leaders, and global organizations recognize Ebeling as an expert.