Ingredients:

8 oz. foie gras
1 cups chicken stock
Sprig fresh rosemary
3/4 Tsp. cardamom seed
1 Tbsp. pomegranate puree
1/4 cup late harvest white riesling

 

Directions:

Mix together chicken stock, rosemary sprig and cardamom seed in a pot and bring to a boil. Remove from heat and cool to infuse flavors into stock. Add pomegranate puree and late harvest white riesling and refrigerate. Devein and cut foie gras into 1 oz. pieces and hatchet mark. Gently pour the marinade over foie gras pieces. Let marinate for a minimum of 2 days. Before serving, sear foie gras in a very hot pan for 30 seconds on each side.

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