Seared Foie Gras with Ginger Cream

Seared Foie Gras with Ginger Cream
Photo by James Carrier


  • 1 ½ tablespoons chopped crystallized ginger
  • ¼ cup sherry vinegar
  • 1 tablespoon finely chopped fresh ginger
  • Coarse salt and fresh-ground pepper
  • 1 piece (2/3 to 1 lb.) chilled fresh duck foie gras, rinsed and patted dry (see notes)
  • 4 to 6 slices firm-textured egg or white bread, toasted, crusts trimmed
  • About ¾ cup whipping cream
  • + 2 more ingredients
    • 2 tablespoons firmly packed brown sugar
    • 8 to 12 fresh chive spears, rinsed

1. In a blender, whirl crystallized ginger, fresh ginger, brown sugar, and vinegar until ginger is minced. Pour into a 2- to 3-quart pan and add 3/4 cup cream. Stir over high heat until boiling, then stir often until reduced to about 3/4 cup, 8 to 10 minutes; keep warm. 2. On each salad plate, la...

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