Pine Needle Seared Hudson Valley Foie Gras

Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA

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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.
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Wine Match

Chateau d’Yquem, Sauternes, France.

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The clubhouse at Winged Foot Golf Club. Mamaroneck, New York, USA. Image by Laurence Casey Lambrecht, courtesy of Winged Foot Golf Club.