Best 6 Eds Seared Foie Gras With Roasted Garlic Onion Jam Recipes

ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM

Steps:

• Salt and pepper the foie gras.
• Heat 1.5 TBS of the butter in a skillet until lightly browned.
• Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
• Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
• Remove the foie gras from the pan and set on top of the bread slices.
• Drain the grease from the pan.
• Heat the same skillet again and add the remaining butter.
• Stir in the jam and heat until dissolved.
• Drizzle the jam mixture over the foie gras and bread slices.
• Serve and enjoy!

ROASTED GARLIC AND CARAMELIZED ONION JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
• Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
• Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
• Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE

Steps:

• Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
• Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
• To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

ROASTED GARLIC AND ONION JAM

Steps:

• Squeeze roasted garlic cloves into a small plate; set aside.
• Cut onions in half lengthwise; peel.
• Cut off ends; cut lengthwise into 1/4 inch thick pieces.
• Coat a 13 inch skillet with cooking spray and set over med. heat.
• Add onions and cover.
• Cook, stirring occasionally, until softened and clear, about 15 minute.
• Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
• Add 1/4 cup water and stir.
• Cover and cook till dark brown, about 20-30 minutes, again.
• Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
• Transfer to a bowl to cool.
• Store in airtight container in the refrigerator for up to 1 week.

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Steps:

• Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
• Stir pepper and juice into jam. Chill jam, covered, until ready to use.
• Preheat oven to 400°F.
• Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
• Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.

ROASTED GARLIC JAM

Steps:

• Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.