search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs home
recipes
   

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

Yield: 4 Servings

Ingredients:

    Beets
  • 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
Method:

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
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy