Pan Seared Foie Gras

Okay, this is really bad for both you and the duck (hence the political incorrectness, you may want to ask why, but don’t, you really don’t want to know). What I have also found (your experience may vary) is that generally this is a guy thing to eat. Finding some place that has fresh Foie Gras is a bit of a challenge as well. The best way I have found is to order it from Hudson Valley Foie Gras (http://www.hudsonvalleyfoiegras.com) they overnight it to you. The only problem is that you have to buy a pound and a half (enough for about 10-12 servings, or one each for Bob and me).

12 very thin slices rustic country-style bread (such as pain rustique)
2 tablespoons (1/4 stick) butter, melted
1 Whole Foie Gras ( 1 to 1.5 lbs )

Preheat oven to 375°F. Arrange bread in single layer on rimmed baking sheet; brush lightly with melted butter. Bake until golden brown, about 14 minutes.

Slice the Foie Gras into about 1.5 to 2 ounce slices (10-12 if have a whole Foie Gras from Hudson Valley). Score each side with a fork. Season with salt and pepper. Then sauté in a very hot, dry cast-iron skillet for about 30 seconds per side. The goal is to lightly sear the outside and warm through; if you cook it to long it will disappear. This is why it is bad for you, pure fat. Serve with one or both of the following.

Grilled Pineapple with Tequila Brown Sugar Glaze

3/4 cup tequila
3/4 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 large pineapple, peeled, cored, cut into 2x1-inch pieces
6 bamboo skewers, soaked in water 30 minutes, drained

Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers, and quarter the chunks; serve hot or warm.

Bing Cherry Reduction


1/4 cup balsamic vinegar
12 fresh Bing cherries, pitted, quartered
1 tablespoon minced shallot
1 tablespoon grapeseed oil


Combine in a small saucepan and boil until reduced to 2 tablespoons of liquid, about 2 minutes.

Final Assembly

Arrange the toast on plates with foie gras toping each toast. Arrange pineapple chunks around the toasts. Drizzle with vinegar reduction. Serve.