Pan Seared Hudson Valley Foie Gras Recipe
roasted corn gelato, pickled blueberries, pomegranate reduction
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Ingredients
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For the Foie Gras
For the Roasted Corn Gelato
For the Pickled Blueberries
For the Pomegranate Reduction
Method
For the Foie Gras
- 1
Prepare the Foie Gras
Season the foie gras slices with salt and black pepper on both sides. Heat a non-stick skillet over medium-high heat and add the unsalted butter. Once melted and bubbling, carefully place the foie gras slices in the skillet.
- 2
For the Roasted Corn Gelato
- 3
Prepare the Corn Base
In a saucepan, combine the fresh corn kernels, heavy cream, milk, sugar, and salt. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the flavors to meld.
- 4
Blend and Strain
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove the solids.
- 5
- 6
Chill and Churn
Let the mixture cool completely in the refrigerator, then churn it in an ice cream maker according to the manufacturer's instructions.
For the Pickled Blueberries
- 7
Create Pickling Liquid
In a small saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
- 8
Pickle the Blueberries
Remove from heat and add the fresh blueberries to the pickling liquid. Allow to cool to room temperature, then refrigerate for at least 1 hour before serving.
