+1 (860) 406 1782
  Golf Kitchen Website Official
  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Recipes
    • Dessert Delight
    • GK Golf Bar
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
    • Events
    • Press / Media
  • BLOG
  • The Club Wine Review
  • Certification
  • Contact
  • Buy Book
  • HOME
  • ABOUT
  • INSIDE GK
    • Latest Issue
    • NEWS
    • Recipes
    • Dessert Delight
    • GK Golf Bar
    • Health and Wellness
    • Exclusive Chef Interviews
    • PURVEYOR SPOTLIGHT
    • Non for Profits
    • Galleries
    • Events
    • Press / Media
  • BLOG
  • The Club Wine Review
  • Certification
  • Contact
  • Buy Book

Pine Needle Seared Hudson Valley Foie Gras

4/14/2018

3 Comments

 
Picture
Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA
Image by Diana DeLucia
subscribe
Serves 4

Ingredients

Figs
  • 2 pt. Black Mission Figs
  • 1 cup Moscato Vinegar
  • 2 Tbs. Pickled Mustard Seeds
  • ½ cup Light Brown Sugar
  • 1 Cardamom Pod 

Foie Gras
  • 4 4 oz. Hudson Valley Foie Gras (grade A)
  • 1 tsp. Chinese Five Spice 
  • 4 sprigs Pine Needles
  • 4 pieces Brioche
  • 2 oz. Clarified Butter
  • Salt and Pepper to taste

Preparation

Figs

Cut the figs in half. 

In a saucepan add the figs, vinegar, pickled mustard seeds, brown sugar and cardamom pod. Cook on low heat until the figs start to collapse and a natural syrup develops. Set aside.

Foie Gras

Score the foie gras and season with the five spice, salt and pepper. 

In a very hot pan add the foie gras and remove the rendered fat as it starts to melt. Place in a hot 375°F oven for 4 minutes. 

Remove the foie gras from the oven then add the pine needles to the pan and baste using the rendered fat in the pan for 1 minute. Remove and rest on a paper towel for 3 minutes

Toast the brioche using the clarified butter until golden brown.
Assembly

Spoon the figs into the center of a warm plate, add toasted Brioche top with the Foie gras. Garnish with the pine needles and serve.
​

Wine Match

Chateau d’Yquem, Sauternes, France.
Picture
Picture
The clubhouse at Winged Foot Golf Club. Mamaroneck, New York, USA
​Image by Larry Lambrecht, courtesy of Winged Foot Golf Club.
3 Comments
Williams link
1/19/2024 05:34:15 pm

Looks delicious. The best things come out of Hudson Valley!

Reply
Williams link
3/11/2024 09:59:34 pm

Sounds delicious. I commute daily to my local lumberyard for work. I rarely get to make these types of meals as a result. I'll need to find an open window of time to set aside.

Reply
Diana Delucia link
3/13/2024 03:06:25 pm

Thankyou! We love this recipe from Winged Foot Golf Club, this and others appear in my book Golf Kitchen which launched at Winged Foot in November, 2016! A 568 page coffee table book!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
CONTACT  
TERMS AND CONDITIONS
​​PRIVACY POLICY
​
COPYRIGHT 2024