Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success – this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
Apart from the foie gras and stock, all the ingredients here are more at home in a dessert. The way the pan-seared foie gras pairs with the chocolate and orange sauce was a revelation. This combination really brings out some new dimensions from these ingredients.
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. Even so, this is a luxury ingredient. It is worth doing once, having that experience, seeing what it is all about, and then moving 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.
Pan-seared foie gras with a chocolate and orange sauce, dates and walnuts.
- 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.