Rhubarb and foie gras

Yield: 4 servings

Measure 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

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

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