Cast-Iron Cooked Foie Gras With Grilled Pineapple
Ready In: 50 mins
Serves: 4
Ingredients
- 1⁄2 cup pineapple, grilled and diced
- 1⁄2 cup red lentil, cooked
- 1⁄2 cup seasoned rice vinegar
- 2 tablespoons red onions, finely chopped
- 2 tablespoons chives, finely chopped
- 2 tablespoons jalapenos, seeded & finely chopped
- kosher salt
- freshly cracked black pepper
- 2 cups balsamic vinegar
- 8 ounces foie gras, medallions
- 2 cups arugula
Directions
- Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
- Season with salt and pepper and set aside.
- In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
- Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
- Flip and briefly sear the other side.
- Toss the arugula and pineapple mixture together and place in the middle of four plates.
- Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
- Voila!
- **Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.
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