Seared Hudson Valley Foie Gras* Recipe

Inspired by No.9 Park

Time30m

Serves2

blood orange, pistachio, persimmon

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Ingredients

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1
Prepare the Foie Gras
Slice the Hudson Valley foie gras into 1-inch thick pieces. Season with salt and black pepper on both sides.
2
Cook the Foie Gras
In a skillet over medium-high heat, add the olive oil. Once hot, add the foie gras slices and sear for about 30 seconds on each side until golden brown and crispy. Remove from heat and set aside.
3
Prepare the Blood Orange Sauce
In the same skillet, add the blood orange juice and bring to a simmer. Reduce until slightly thickened, about 3-5 minutes.
4
Plate the Dish
On serving plates, arrange the seared foie gras, and drizzle with the blood orange reduction. Garnish with blood orange segments, sliced persimmons, and sprinkle chopped pistachios on top.
5
Serve
Serve immediately while hot, and enjoy the rich flavors of foie gras with the refreshing citrus and sweetness from the fruits.