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Back to 2009 Holiday Dinner Feature · Interview · Biography · Recipes · Photos · Sample Holiday Dinner Menus
Chef James Hackney of L’Espalier – Boston, MA
Chef James Hackney
L’Espalier
774 Boylston Street
Boston, MA 02199
(617) 262-3023
Seared Hudson Valley Foie Gras with Onion and Cherry Tart and Concord Grape Jus
+ Click dish photo to enlarge

Seared Hudson Valley Foie Gras with Onion and Cherry Tart and Concord Grape Jus
Chef James Hackney of L’Espalier – Boston, MA
Adapted by StarChefs.com
December 2009
Yield: 4 Servings


INGREDIENTS

Onion and Cherry Tart:
2 tablespoons oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon salt, plus more as needed
1 teaspoon pepper, plus more as needed
1 ounce dried cherries
½ cup brandy
Short dough

Concord Grape Jus:
2 cups fresh concord grapes
1 tablespoon sugar

Seared Foie Gras:
4 4-ounce pieces foie gras
Salt
Pepper

METHOD
For the Onion and Cherry Tart:
Heat in the oil in a sauté pan. Add the onions and cook until caramelized and dark brown. Add the garlic, salt, and pepper and let cool. Re-hydrate the cherries in brandy until the brandy is completely reduced. Fold the cherries into the onions and season with salt and pepper. Roll short dough into tarts. Bake at 350ºF for 12 to 15 minutes, or until golden brown. Cool and fill tarts with the hot onion-cherry filling.

For the Concord Grape Jus:
Puree the grapes in a food processor. Strain and cook down in pot with the sugar until slightly thickened. Cool and reserve at room temperature.

For the Seared Foie Gras:
Preheat oven to 350ºF. Season the foie gras with salt and pepper and sear in a hot pan until golden brown on both sides. Transfer to the oven and cook for an additional 4 to 5 minutes. Reserve warm.

To Assemble and Serve:
Spoon concord grape jus on each plate. Place an onion and cherry tart in the center and top with the foie gras. Brush 1 teaspoon of concord grape puree on each piece of foie gras and serve immediately.

 
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  • Holiday Baking 2009
  • Winter Drinks
  • Turkey Tips 2009


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