Fuyu Persimmons with Foie Gras

Fuyu Persimmons with Foie Gras
Photo by James Carrier

Ingredients

  • 6 slices (about 1/2 in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah
  • 1 package (1 1/2 oz.; 2 tablespoons) shelf-stable demi-glace (any flavor)
  • Salt
  • About 2 cups watercress sprigs, rinsed and drained
  • ¼ cup whipping cream
  • 2 firm-ripe Fuyu persimmons (5 to 6 oz. total), rinsed
  • 6 to 8 ounces chilled fresh duck foie gras
  • + 2 more ingredients
    • 3 tablespoons sherry vinegar
    • ½ cup madeira

1. Rinse foie gras, pat dry, and discard any tough membrane. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill. 2. Trim off stems and bottom ends of persimmons. Cut each crosswise into 3 equal pieces. Lay a slice on each plate with a cluster of watercress sprigs. 3. In a 10- to ...

View full recipe at My Recipes

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