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Marinated
Foie Gras
Recipe by Chef Vincent Cosgrove
Ingredients:
- 8 oz. foie gras
- 1 cups chicken stock
- ½ sprig fresh rosemary
- 3/4 Tsp. cardamom seed
- 1 Tbsp. pomegranate puree
- 1/4 cup late harvest white riesling
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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