Rhubarb and foie gras
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Rhubarb, chopped |
| 1 | cup | Sugar |
| 2 | tablespoons | Minced shallots |
| Juice of 2 lemons | ||
| 2 | cups | White wine |
| 8 | (2-ounce) slices of fois | |
| Gras | ||
| Garnish: long chives, 1 | ||
| TB chopped chives | ||
Directions
In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2348