Seared Foie Gras Recipe
Recipe information
Make Seared Foie Gras in just 45m. parsnip pain perdu, cardamom pear gastrique, GA pecan
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Ingredients
Ingredients for Seared Foie Gras
Instructions for Seared Foie Gras
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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