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Seared Foie Gras with curry quince and aged balsamic


  • 1 x 4oz portion foie gras

  • 2 quinces pears are a good substitute

  • 1 teaspoon Curry powder

  • 4 oz granulated Sugar

  • 2 oz sweet white wine

  • 1 cinnamon quill

  • 2 oz aged Balsamic vinegar

  • 1 Slice toasted Brioche cut down to the size of the foie gras

  • Salt

  • Pepper


  • 1.

    Peel and fine dice the quince.

  • 2.

    In a thick bottom sauce pot make a carmel with the sugar.

  • 3.

    When it is golden brown add the white wine and stir to a smooth consistency.

  • 4.

    Add the quince, cinnamon, and the curry.

  • 5.

    Simmer until the quince is soft.

  • 6.

    Set aside and keep warm.

  • 7.

    Heat a non stick pan until smoking hot.

  • 8.

    Season the foie gras with salt and pepper.

  • 9.

    Sear on all sides until slightly soft in the middle.

  • 10.

    Remove from the pan and pat dry with a towel.

  • 11.

    Serve the foie gras on top of the toasted brioche.

  • 12.

    Place 1 tablespoon of the quince on top of the foie gras.

  • 13.

    Drizzle the aged balsamic on top for garnish.

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