Duet of Foie Gras with Cinnamon and Almond Toast
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by StarChefs.com
December 2006

Duet of Foie Gras with Cinnamon and Almond Toast on StarChefs.com
photo by Antoinette Bruno

Yield: 1 Serving


    Pineapple Gastrique:
  • 1 ounce sugar
  • ½ ounce Champagne vinegar
  • ½ cup pineapple juice
  • Salt and pepper, to taste
  • 2 sprigs thyme, picked and finely chopped

    Pineapple Compote:
  • 1 Tablespoon pineapple, diced
  • Olive oil, to taste
  • 2 teaspoons sherry vinegar
  • 1 teaspoon Pineapple Gastrique
  • 1 Tablespoon tapioca pearls, cooked
  • Pinch red peppercorns, crushed

    To Assemble:
  • 2 ounces foie gras terrine
  • Salt and pepper, to taste
  • Cinnamon, to taste
  • 3 ½ ounces Palmex foie gras
  • 1 slice cinnamon-almond bread
  • 1 teaspoon unsalted butter
  • 2 Tablespoons Pineapple Gastrique
  • 2 Tablespoons Pineapple Compote
  • Pinch pink peppercorns, crushed
  • 1 ounce Sausalito Spring watercress
  • 1 almond, toasted

For the Pineapple Gastrique:
Make a dry caramel with the sugar, deglaze with champagne vinegar. Reduce slightly and add pineapple juice. Season with salt, pepper, and fresh thyme leaves

For the Pineapple Compote:
Sauté the pineapple in olive oil and deglaze with sherry vinegar. Add the gastrique, cooked tapioca and crushed red peppercorns.

To Assemble:
Slice the terrine and season with salt, pepper and freshly ground cinnamon. Sear the foie gras in a very hot pan with salt and pepper for about 2 minutes on each side. Rest for 2 minutes. In the meantime, toast the almond bread on a griddle using unsalted butter. When golden brown microplane the almond on top. Place the seared foie gras on the almond toast and spoon the gastrique around. On the other side, place the terrine slice and a quenelle of compote. Sprinkle with pink peppercorns and garnish with watercress.

Champagne Pairing:
Jean Milan ‘Tendresse Sec’ Oger

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