Chef's Quick Tip: Foie gras
This week, Rob Moss, Owner of Washington Prime and Executive Chef Armando Sanchez show Tina Redwine how to make Foie gras.
1 Lobe of Foie Gras (Grade A)
Vanilla Poached Pears (see below)
Chocolate / Hazelnut Spread
Loaf of Brioche Bread
Vanilla Poached Pears:
4 brown pears, free from blemishes and bruises
2 cups sugar
6 cups water
vanilla bean, split, seeded
1) Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.
2) Place 2 cups sugar and 6 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.
3) Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.
1) Cut the foie gras into half inch slices and score the sides with a knife. Then season with salt and black pepper.
2) Heat a cast iron pan until you can start to see it smoke. No oil or butter needed.
3) Make sure to open the windows, put the fan on because this will generate a lot of smoke.
4) Place a few pieces at a time of the foie gras into the pan on each side for around 45 seconds per side and then remove. Make sure you do not crowd the pan.
5) Spread the choc/hazelnut on the toasted brioche, then place the pears on top and finally place the foie gras on top of that and serve. Make sure to eat right away.