Foie Gras Recipe

Preparation Steps

1. 1

   Prepare the Polenta

   In a medium saucepan, bring water and salt to a boil. Slowly whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened, about 20 minutes. Stir in butter and set aside.

2. 2

   Make the Blueberry Purée

   In a small saucepan, combine blueberries and sugar. Cook over medium heat until the blueberries soften, about 5 minutes. Remove from heat and blend until smooth. Strain through a fine sieve and set aside.

3. 3

   Prepare the Lotus Root

   Slice the lotus root thinly and blanch in boiling water for 5 minutes. Drain and set aside.

4. 4

   Cook the Foie Gras

   In a hot skillet, add olive oil, and sear the foie gras for about 30 seconds on each side until golden brown. Remove and let rest briefly.

5. 5

   Make the PX Reduction

   In the same skillet, add PX sherry and reduce by half over medium heat until it becomes syrupy, about 5-7 minutes.

6. 6

   Plate the Dish

   On each plate, spread a layer of polenta, top with the seared foie gras, drizzle with PX reduction, and garnish with blueberry purée and lotus root slices. Finish with a drizzle of fresh orange juice.