Whole Grilled Foie Gras W French Beans & Quince Vinegar Recipe - Cooking Index
Whole Grilled Foie Gras W French Beans & Quince Vinegar Recipe - Cooking Index
| 3 cups | Red wine vinegar | |
| 2 | Quince - peeled | |
| 4 tablespoons | Sugar | |
| 2 lbs | French beans - ends removed | |
| 2 cups | Watercress - (abt 1/4 lb) - rinsed, spun dry | |
| 2 tablespoons | Hazelnut oil | |
| 4 tablespoons | Chopped hazelnuts | |
| Salt - to taste | ||
| 1 x | Foie gras, A quality - (1 to 1 1/4 lbs) |
Preheat grill.
Place vinegar in 2-quart saucepan. Core, seed and slice quince and place in pan with vinegar and add sugar. Reduce by two thirds. Place in food processor and blend until smooth and thick. Set aside.
Bring 2 quarts water to boil and blanch beans 1 to 2 minutes or until crisp and bright green. Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts and 2 tablespoons quince vinegar. Season with salt and arrange on large platter.
Place foie on hot grill and cook to medium-rare, about 3 to 4 minutes per side. Remove, slice and arrange on platter. Drizzle with quince vinegar and serve immediately.
This recipe yields 4 servings as an appetizer.
Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A21) - from the TV FOOD NETWORK
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