| INGREDIENTS |
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For the Foie Gras-
4 Three ounce foie gras
Medallions
Salt and Pepper to Taste
For the Roasted Pineapple:
1 c Maui pineapple chunks
1 tb Shezwan pepper flowers
1 tb Coriander seeds
2 tb Duck fat
Salt and pepper to taste
For the Pineapple Chips:
8 Thin pineapple slices
1 ts Shezwan pepper flowers
1 ts Coriander seeds
For the Greens:
2 c Mache lettuce
1 ts Balsamic vinegar
2 ts Extra virgin olive oil
2 ts Chives
Salt and pepper to taste
For the Garnish:
2 ts Balasmico tradizionale
8 Pineapple leaves
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| INSTRUCTIONS |
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Preparing the Foie Gras:
Season foie gras before serving. Keep medallions refrigerated until
time to sear.
Preparing the Roasted Pineapple:
Toss the pineapple in a mixture of crushed coriander and pepper.
Season lightly with salt and pepper and roast over high heat in duck
fat. Pineapple should be dark golden brown, but not too cooked.
Reserve at room temperature.
Preparing the Pineapple Chips:
Preheat oven to 225 degrees F.
Place the pineapple slices on a baking sheet and place in the
preheated oven for approximately 25 minutes. The pineapple should be
dry and crisp. Dust the chips with a mixture of the crushed pepper
and coriander.
Preparing the Greens:
Toss greens with chives in balsamic vinegar and oil. Season and
reserve.
Presenting the Dish:
Sear the seasoned foie gras in a very hot pan. Place the greens in the
center of a plate. Place the pineapple wedge on top. Add foie gras,
and garnish with chips and greens. Drizzle with balsamico. Serve hot.
Yield: 4 servings
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