Pan-Roasted Foie Gras

SAVORY

Dec 24

Written By Nicole Borden

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives

Chef Michael Beltran of Ariete | Miami

”This dish is a riff on an old school, classic Cuban preparation. The idea is to preserve the overripe plantains and make them into a sweet caramel. The addition of the Sherry Vinegar from Spain gives this dish an acidic, oak-like flavor that brings it more to the savory side. It pairs beautifully with the pan-roasted foie gras.” — Chef Michael Beltran

INGREDIENTS:

Plantain Pavé:
5 ripe plantains, thinly sliced
2 ounces heavy cream

Sour Orange Caramel:
2 quarts sugar
12 shallots, julienned
3 heads garlic, thinly sliced
2 quarts sour orange juice
1 pint Sherry Vinegar from Spain
1 bay leaf
Sachet of thyme, juniper, allspice, fennel

To Assemble and Serve:
3-ounce piece foie gras, cleaned
Black pepper
Salt
Neutral oil
Finely chopped chives
Maldon sea salt
Cocoa nibs

METHOD:

For the Plantain Pavé:
In a parchment-lined hotel pan, coat with a heavy layer of non-stick cooking spray. Layer the plantain on across the bottom of the pan, shingling evenly and making sure there are no gaps in between each slice. Pour ½ ounce heavy cream over the plantain. Arrange another layer of plantain, followed by another ½ ounce pour heavy cream. Continue layering until pavé is about ½-inch thick. Refrigerate overnight. The next day, heat oven to 350°F. Cover plantain with aluminum foil and cook 15 minutes. Remove aluminum foil and cook additional 15 minutes. Refrigerate overnight.

For the Sour Orange Caramel:
In a heavy bottomed rondeau over medium flame, heat sugar, stirring occasionally to prevent burning. Once sugar begins to brown, add shallots and garlic. Sweat until soft. Add sour orange juice, vinegar, bay leaf, and spice sachet. Continue cooking until liquid is reduced and sauce thickens. Remove bay leaf, transfer to a non-reactive container, and reserve.

To Assemble and Serve:
Heat oven to 350°F. Season foie gras with salt and pepper. In a skillet over medium high heat, sear foie gras until golden brown. Flip foie gras and place skillet in oven, cook 2 minutes. Transfer foie to a paper towel-lined tray to drain excess fat. In a small saucepan, heat up Sour Orange Caramel. Keep warm. In a frying pan, heat oil to 350°F. Add Plantain Pavé to pan and fry until golden brown. Remove from pan and pat with paper towel to remove excess oil. Place fried Plantain Pavé on the bottom of a small serving bowl. Top with seared foie gras. Garnish with chives, sea salt, and cocoa nibs, letting toppings slightly fall off of the sides of the Pavé. Spoon generous amount of Sour Orange Caramel around the foie, letting it pool at the bottom of the bowl. Serve.

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