Yield: 1 servings
|\N \N||=== QUINCE ===|
|3 mediums||Yellow quinces|
|\N \N||Juice of 2 tangerines|
|\N \N||Peel of 1 tangerine|
|1 \N||Cinnamon stick; 1/2\"|
|2 \N||Whole cloves; to 3|
|2 tablespoons||Chopped fresh ginger|
|\N \N||=== FOIE GRAS ===|
|1½ pounds||Fresh foie gras; well chilled|
|\N \N||Salt and ground white pepper|
|\N \N||Pomegranate Juice; see below|
|4 \N||Sprigs thyme|
|4 \N||Sprigs chervil|
|1 tablespoon||Reserved pomegranate seeds|
|\N \N||=== POMEGRANATE JUICE ===|
|1 large||Red pomegranate|
|¼ cup||Red-wine vinegar|
TO MAKE THE QUINCE: Slice ends from quince, and peel. Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes.
Remove from heat. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
TO MAKE THE FOIE GRAS: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into ½-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly-ground pepper. Working quickly, sear foie gras slices, crosshatched-side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
TO MAKE THE POMEGRANATE JUICE: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat.
Reduce heat and simmer for 6 to 7 minutes, until slightly thickened.
ASSEMBLY: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1997 - Doubleday - $45)"
Per serving: 636 Calories (kcal); 5g Total Fat; (5% calories from fat); 5g Protein; 160g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 8½ Other Carbohydrates
Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and Grill C Converted by MM_Buster v2.0n.