Hudson Valley Foie Gras Recipe

Preparation Steps

1. 1

   Caramelize the Onions

   In a skillet, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Cook until the onions are soft and golden brown, stirring occasionally, about 20-25 minutes.

2. 2

   Prepare the Demi-Glace

   In a saucepan, combine red wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half. Add butter and fresh thyme, and season with salt and black pepper to taste.

3. 3

   Toast the Focaccia

   While the demi-glace is reducing, toast the focaccia bread slices until golden brown.

4. 4

   Cook the Foie Gras

   In a separate skillet, heat a little olive oil over medium-high heat. Season the foie gras with salt and pepper. Sear for about 30 seconds on each side until browned and slightly crispy.

5. 5

   Assemble the Dish

   On each slice of toasted focaccia, layer the caramelized onions, followed by slices of Comté cheese. Top with the seared foie gras and drizzle with the red wine demi-glace before serving.