Rice Flaked Foie Gras, Red Beets, Honey Hazelnut
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
- 12 ounces Grade A foie gras
- 1 cup rice flakes
- 2 Tablespoons sugar
- ½ teaspoon ground cardamom
- ¼ cup canola oil, for cooking
- 2 ounces hazelnut oil
- 1 ounce honey
- ½ ounce champagne vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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.
Combine hazelnut oil, honey, champagne vinegar, salt and pepper. Reserve.
Sprinkle flaked rice on both sides of foie gras. Serve with beets and
honey hazelnut vinaigrette.