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Rice Flaked Foie Gras, Red Beets, Honey Hazelnut Vinaigrette
Chef Thomas John of Mantra – Boston, MA
Adapted by StarChefs

Yield: 4 Servings


  • 1 bunch red beets
  • 1 Tablespoon oil
  • 1 teaspoon chopped ginger
  • 2 shallots, chopped finely
  • 1 ounce port
  • 1 ounce hone

  • Foie Gras
  • 12 ounces Grade A foie gras
  • 1 cup rice flakes
  • 2 Tablespoons sugar
  • ½ teaspoon ground cardamom
  • ¼ cup canola oil, for cooking

  • Vinaigrette
  • 2 ounces hazelnut oil
  • 1 ounce honey
  • ½ ounce champagne vinegar

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For Beets:
Julienne beets with mandolin. Heat oil in medium sauté pan over medium-high heat. Add beets, ginger, and shallots. Cook a few minutes. Add port and cover pan. Reduce heat and cook 15 minutes. Season with salt and pepper. Add honey and stir. Reserve and keep warm.

For Foie Gras:
Preheat oven to 400°F. Divide foie gras into 4 portions, remove any veins if present and keep chilled. Blanch rice flakes in hot oil 15 seconds and drain. Sprinkle with salt, sugar and cardamom. Heat oil in medium sauté pan to smoking. Sear foie gras portions until brown on both sides and transfer to oven. Bake 3 minutes.

For Vinaigrette:
Combine hazelnut oil, honey, champagne vinegar, salt and pepper. Reserve.

To Serve:
Sprinkle flaked rice on both sides of foie gras. Serve with beets and honey hazelnut vinaigrette.


 Published: Jan 2004
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