Rougié Foie Gras Recipe
duck fat cornbread, cherry, cipollini onion, marcona almond
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Ingredients
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Foie Gras and Accompaniments
Method
Preparation
- 1
Prepare the Cornbread
Preheat your oven to 375°F (190°C). Grease a loaf pan with duck fat. In a bowl, mix together cornmeal, flour, baking powder, salt, and melted duck fat. Pour the mixture into the greased pan and bake for 25-30 minutes or until golden brown. Let cool before slicing.
- 2
Sauté the Onions
In a skillet over medium heat, add a tablespoon of duck fat and sauté sliced cipollini onions until caramelized, about 10-15 minutes. Season with salt and pepper, and set aside.
- 3
Prepare the Cherry Sauce
In a small saucepan, combine fresh cherries, honey, balsamic vinegar, and a pinch of salt. Cook over low heat for about 5-7 minutes until the cherries soften and release their juices. Mash slightly with a fork and set aside.
- 4
Toast the Marcona Almonds
In a dry skillet, toast marcona almonds over medium heat for about 3-5 minutes until golden and fragrant. Remove from heat and chop coarsely.
- 5
Plate the Dish
Slice the duck fat cornbread and place on each plate. Top with slices of foie gras, sautéed cipollini onions, and a spoonful of cherry sauce. Garnish with toasted marcona almonds and fresh thyme.