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. Tomato Tatin with Cilantro Tapenade Lobster Tacos Lemon Thyme Duck Confit and Lobster Salad Marinated Lobster Tail and Diver Scallops