Foie Gras, Fennel Recipe

Prepare the Smoked Fennel Soubise

In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped fennel bulb and sauté until soft. Add heavy cream and bring to a simmer. Reduce heat and blend until smooth. Season with salt and pepper, then set aside.

Prepare the Grain Salad

Cook Janie’s Mill grain mix according to package instructions. Once cooked, fluff with a fork and let cool. Toss with thinly sliced raw fennel, salt, and a drizzle of olive oil.

Pickle the Seckel Pears

In a small saucepan, combine white vinegar, sugar, and a pinch of salt. Bring to a simmer, then remove from heat. Slice the Seckel pears and add to the pickling liquid. Let cool and marinate for at least 30 minutes.

Prepare the Root Beer Glaze

In a saucepan, reduce the root beer over medium heat until thickened to a glaze consistency. Set aside.

Cook the Foie Gras

In a hot skillet, add the remaining tablespoon of butter. Sear the foie gras on each side for 1-2 minutes until golden brown. Remove from heat and let rest for a minute.

Assemble the Dish

On a plate, spread a layer of smoked fennel soubise. Place the seared foie gras on top, garnish with the grain salad, shaved fennel, and pickled pears. Drizzle with root beer glaze before serving.