Pan Seared Foie Gras with Spiced Citrus Purée, Tomato and Peach Compote and Red Onion Jam and Brioche Toast

Recipe by Chris Reveron, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA
Image by Diana DeLucia

Yield: 4

Ingredients

Orange Purée

• 1 whole Orange (scrubbed clean)
• 1 stick Cinnamon
• 1 clove Star Anise
• 3 cups Sugar
• 3 cups Water
• Kosher Salt

Tomato and Peach Compote

• 3 pounds Cherry Tomatoes (any color, halved)
• 6 Peaches (about 3/4 pound, peeled, pitted, and diced)
• 6 Shallots (thinly sliced)
• 1 1/2 teaspoons Salt
• 6 Tablespoons Extra Virgin Olive Oil
•  6 Tablespoons Sugar

Red Onion Jam 

• 2 Tablespoons Olive Oil
• 2 pounds Red Nnions (halved and thinly sliced)
• 1 cup Dry Red Wine
• 1/3 cup Light Brown Sugar
• 1 Tablespoon Thyme (fresh picked and chopped)
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoon Kosher Salt (plus more to taste)
• 1/2 teaspoon freshly ground Black Pepper (plus more to taste)

Foie Gras

• 4 slabs of fresh grade “A” Foie Gras,1/2-inch thick (lightly scored in a hashmark pattern on one side
• Black Pepper (fresh,ground)
• 1 Tablespoon Chives (fresh,sliced)
• Coarse Sea Salt Chef Note: I prefer Maldon or Fleur de Sel 

Brioche Toast

• Brioche Bread (cut into four pieces for toast)

Garnish

• Micro Flowers
• Affilia Cress

Preparation

Citrus Purée
Use the tip of a sharp knife to cut several slits in the skin of the orange. Combine the cinnamon, cloves, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce the heat to the lowest setting. Add the orange to the pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until the orange is completely tender, about one hour. Discard cinnamon and star anise. Transfer the orange to a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve the orange syrup for later use.

Tomato and  Peach Compote
Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes (stirring once after 20 minutes to prevent burning and sticking around the edges) until the tomatoes and peaches are soft and start to brown. Transfer the contents of the baking sheet to a small bowl.  Chef Note : Be sure to scrape up all the flavorful juices from the baking sheet. Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve.

Red Onion Jam
Heat the olive oil in a medium skillet over medium heat until shimmering. Add the onions and cook until softened and translucent, eight to ten minutes, stirring occasionally. Add in the wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat to low, and let simmer until liquid thickens and becomes syrupy about one hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer the onion jam to a bowl and let cool, then serve letting onion jam return to room temperature before using. Chef Note: Remainder can be stored in an airtight container in the refrigerator for up to two weeks.

Foie Gras
Lay a double layer of paper towels on top of a plate or cutting board and set aside—season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least three minutes. Place the foie gras in a skillet scored-side-down. Chef Note: It should immediately start smoking, sizzling, and rendering fat. If it doesn’t, remove and allow the pan to preheat for another one to two minutes. Once all four pieces of foie are in the skillet, cook, swirling pan gently every few seconds until deeply browned and crisp on the first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto the second side and cook for 30 seconds longer. Transfer to paper towel-lined plate and let rest for one minute.

Assembly 

Once all the ingredients are gathered use an offset spatula or spoon to swoosh citrus purée across plate. Place the brioche toast at the tip of the swoosh. Now place the foie gras on top of toast and layer with tomato and peach compote and the red onion jam. Chef Note: Place both toppings offset to one side. Drizzle with a bit of the reserved cooking syrup.


Wine Match

Domaine Weinbach Cuvee Laurence Gewurztraminer

Foie Gras is one of my top choices when I go out to dine. Pairing this preparation with a nice Gewurztraminer, in my opinion, is a great match. The nose hits you with hints of grapefruit, orange, and spices, along with some floral hints. The sweetness from the wine is going to help with the balancing of the fats in the Foie Gras. The spiced citrus puree is a nice touch that compliments both, the wine and foie gras. 

~ Chris Reveron

The Bonnie Briar Clubhouse, Image courtesy Bonnie Briar Country Club