Rice Flaked Foie Gras on Rhubarb Chutney|
Chef Thomas John of Mantra - Boston, MA
Adapted by StarChefs
Yield: 4 Servings
- 3 pods cardamom
- 1 stick cinnamon
- 4 cloves
- 2 Tablespoons sugar
- 1 Tablespoon vegetable oil
- 1 pound rhubarb, diced
- 1/3 cup onion, chopped
- 1-inch piece of ginger root, minced
- ¼ teaspoon crushed red pepper flakes
- 1 cup pinot noir
- 2 Tablespoons grenadine syrup
- 2 Tablespoons rice flakes (available in Indian specialty stores)
- 1 pound foie gras
- Salt and pepper to taste
Grind together cardamom, cinnamon, cloves and sugar in a coffee
In a saucepan, heat the vegetable oil. Sauté rhubarb, onions,
and ginger until soft. Add ground spices, pepper flakes, pinot noir
and grenadine syrup. Simmer until reduced to chutney consistency.
Deep fry rice flakes for 5 seconds. Drain on oil absorbent paper.
Season with salt and set aside.
Devein foie gras and cut into four pieces. Score the surface lightly.
Season with salt and pepper. Heat a sauté pan. Sear foie
gras over high heat. Remove from pan and coat surface with rice
flakes. Serve with rhubarb chutney.
A late-harvest Alsace Gewurztraminer like the Trimbach Gewurztraminer
Vendange Tardive 1998.