Pan-Seared Foie Gras With Spiced Citrus Purée

Name: Pan-Seared Foie Gras With Spiced Citrus Purée
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp finely diced candied orange peel; 1 Tbsp finely sliced chives; 1 stick cinnamon; 4 servings Coarse sea salt such as Maldon or fleur de sel; 4 slabs fresh grade A foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side (6 to 8 ounces total, see note above); 4 servings Kosher salt; 1 whole orange, scrubbed clean; 1 clove star anise; 710 milliliters sugar; 710 milliliters water

Pan-Seared Foie Gras With Spiced Citrus Purée might be just the side dish you are searching for. This recipe makes 4 servings with 613 calories, 1g of protein, and 0g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up cinnamon, candied orange peel, fleur de sel, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.

Ingredients you will need

Orange Puree

Orange

Equipment you will use

Knife

Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting.

Ingredients you will need

Cinnamon

Clove

Sugar

Water

Equipment you will use

Sauce Pan

Add orange to pot.

Ingredients you will need

Orange

Equipment you will use

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 orange is completely tender, about 1 hour. Discard cinnamon and star anise.

Ingredients you will need

Star Anise

Cinnamon

Orange

Equipment you will use

Kitchen Towels

Paper Towels

Pot

Transfer orange to the jar of 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 orange syrup for another use (see note above)

Ingredients you will need

Orange

Syrup

Salt

Equipment you will use

Sieve

Blender

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.

Ingredients you will need

Salt And Pepper

Foie Gras

Equipment you will use

Cutting Board

Paper Towels

Heat a small skillet over high heat for at least 3 minutes.

Equipment you will use

Frying Pan

Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer.

Ingredients you will need

Foie Gras

Equipment you will use

Frying Pan

Spatula

Transfer to paper towel-lined plate and let rest for 1 minute.

Equipment you will use

Paper Towels

Spoon some orange puree onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and candied orange peel.

Ingredients you will need

Candied Orange Peel