Seared Foie Gras Recipe

Inspired by Nikolai's Roof

Time45m

Serves2

parsnip pain perdu, cardamom pear gastrique, GA pecan

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Ingredients

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Ingredients for Seared Foie Gras

4 oz Foie Gras

2 cups, diced Parsnips

2 large Eggs

1 cup Milk

1 tsp Watkins vanilla extract

2 tbs Butter

5 pieces Cardamom Pods

2 medium, diced Pears

1 cup sugar

1 cup Apple cider vinegar

1 cup, chopped Pecan Nuts

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Instructions for Seared Foie Gras

Prepare the Parsnip Pain Perdu

In a pot, bring water to a boil and add diced parsnips. Cook until tender, about 10 minutes. Drain and blend parsnips until smooth.

Make the Custard

In a bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt. Mix in the parsnip puree until well combined.

Cook the Pain Perdu

Heat butter in a skillet over medium heat. Dip slices of bread in the parsnip custard and cook in the skillet until golden brown on both sides. Set aside.

Prepare the Cardamom Pear Gastrique

In a saucepan, combine sugar, apple cider vinegar, and cardamom pods. Bring to a simmer until the mixture thickens. Add diced pears and cook until soft, about 5 minutes.

Sear the Foie Gras

Heat a separate skillet until very hot. Season foie gras slices with salt and pepper. Sear for 30 seconds on each side until browned. Drain excess fat.

Assemble the Dish

On each plate, place a slice of parsnip pain perdu, top with seared foie gras, drizzle cardamom pear gastrique, and sprinkle with chopped pecans.