Seared Foie Gras Recipe

Inspired by Cinnamon Cafe

Time45m

Serves2

grilled peach, ricotta cannoli, balsamic reduction

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Ingredients

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Foie Gras

4 oz Foie Gras

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Butter

Grilled Peach

2 whole Peach

1 tbs olive oil

1 tbs Honey

Ricotta Cannoli

1 cup Ricotta cheese

1 tbs Confectioners Sugar

1 tsp Watkins vanilla extract

6 pieces Cannoli Shells

Balsamic Reduction

1 cup Aged balsamic vinegar

Method

Cooking Foie Gras

Searing the Foie Gras

Heat a skillet over medium-high heat. Season the foie gras with salt and black pepper. Add butter to the skillet and allow it to melt. Carefully place the foie gras in the skillet and sear for about 30 seconds on each side until golden brown. Remove from skillet and keep warm.

Grilling Peaches

Prepare and Grill the Peaches

Preheat a grill or grill pan. Halve the peaches and remove the pits. Brush the cut sides with olive oil and honey. Place the peach halves cut-side down on the grill and cook for about 3-4 minutes until grill marks appear and the peaches are slightly softened. Remove from the grill.

Making Ricotta Cannoli

Prepare the Ricotta Filling

In a bowl, combine ricotta cheese, confectioners sugar, and vanilla extract. Mix until smooth. Using a piping bag, fill the cannoli shells with the ricotta mixture.

Balsamic Reduction

Make the Balsamic Reduction

In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce heat to low and simmer until the vinegar is reduced by half and thickened, about 10-15 minutes. Allow to cool slightly.