I love exploring new combinations of flavours. Results are often not worth repeating, sometimes disastrous. And sometimes, amazing. This seared foie gras was amazing.
Apart from the foie gras and stock, all the ingredients here are more at home in a dessert. This combination though brings out new dimensions from all these ingredients. The way this ingredient pairs with the chocolate and orange sauce was a revelation.
Foie gras is French for “Fat liver”. I must admit to having a few twinges of guilt using foie gras for this reason. The way the ducks or geese are force-fed to fatten up their livers is unpleasant to contemplate.
Yet, here we are. Foie gras is a classic ingredient in French cooking, and now appearing in everything from Argentinian burgers to foie gras sushi. Yet this is the only dish including seared foie gras on delectabilia. It is a luxury ingredient. Worth doing once, to see what it is all about, but then move on.
I used foie gras neatly packaged in a tin. Buying pre-shaped foie gras in a jar is also an easy option. Or, if you want total authenticity, buy the full duck liver. Amazon has all of these options.
Seared foie gras on a bed of dates and walnuts with a dark chocolate and orange sauce
- 8 dates
- 1/2 cup walnuts
- 30 g dark chocolate finely chopped, nothing less than 70%
- 1/2 cup chicken or vegetable stock
- 2 tsp orange zest
- 2 Tbsp orange juice
- 1 tin or jar of foie gras
- Chop dates and walnuts finely, combine.
- Combine stock, orange zest, orange juice, and balsamic vinegar, bring to the boil and reduce by 50%, Allow to cool a little.
- Cut foie gras into serving sized pieces
- Sear quickly in a hot skillet or bbq plate.
- Add chocolate to the reduced stock and heat gently, stirring constantly.
- Once the chocolate is melted and the sauce has a good sauce like consistency, remove from heat.