Recipes

Foie Gras | Persimmon | Kumquat | Minus 8

Foie-the-win! – HVFG Chef Challenge – October 2015

Our very first ‘#FoieTheWin’ Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson Valley Instagram follower and chef, Mei Lin. On Twitter @meilin21 – On Instagram @meilin21

Ingredients

  • 1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
  • 3 Fuyu Persimmons (firm but ripe)
  • 200g Rice Vinegar
  • 200g Mirin
  • 300g Minus 8 Vinegar
  • 50g Toasted Hazelnuts
  • Pickled Kumquats, thinly sliced
  • EVOO
  • Chervil Sprigs

Method

  1. Preheat oven to 350 degrees, place hazelnuts on a sheet tray, toast until golden brown.
  2. Slice Persimmon in pieces and punch out with small ring cutter
  3. In a small sauce pot bring mirin up to a boil, turn off the burner then add thinly sliced kumquats.
  4. Cut 2 large pieces of foie gras and score. In a hot pan, on med high heat, place the scored side down when searing. Make sure not to over sear and burn foie gras.
  5. Take foie out of the pan, and let it rest.
  6. Add persimmons to the pan and deglaze with the minus 8 vinegar.
  7. Plate and serve!

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