Foie Gras with Pickled Blueberries & Fennel-Leek Puree
Makes 6 Servings
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WINE PAIRING | |
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This dish balances the incredible richness of seared foie gras with the bite of pickled blueberries and a creamy, faintly anise-y fennel leek puree.
INGREDIENTS
- 6 pieces Thick Sliced Grade A or B Foie Gras (or Frozen Foie Gras Slices)
- Organic Pickled Blueberries, drained
- Fennel Stalk, thinly sliced on a bias
- Blueberry Sauce:
- 1 tbsp Pickling Liquid from Organic Pickled Blueberries
- 1 tbsp Honey (we used Shipwreck Wildflower Honey)
- Fennel Leek Puree:
- ½ cup Fennel Bulb, diced
- ½ cup Leek, diced
- ¼ cup Beef Stock
- 2 tbsp Greek Yogurt
- 1 tbsp Unsalted Butter
DIRECTIONS
1
Caramelize the fennel & leek in a pan with olive oil.
2
Using a blender, blend the caramelized fennel bulb & leek with the beef stock, butter & yogurt to a smooth puree. Press the puree through a fine mesh strainer to work out any lumps.
3
Simmer together the pickling liquid & honey until they coat the back of a spoon.
4
Just before serving, sear the foie gras slices (how to sear foie gras).
5
Serve the foie above the fennel leek puree, topped with a small amount of the sauce, garnished with blueberries & fennel stalk slices.
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