meets foie gras

This dish was prepared by Brooke Tadena of the Hanohano Room on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Pan-Seared Foie Gras

Duck Foie Gras, cut in 5 large pieces
4 shiso leaves, thinly sliced
Salt and pepper, to taste
» Pickled Pineapple:
1/4 cup EACH sugar, vinegar and water
1 tablespoon ginger, smashed
1/2 medium pineapple, diced in 1/4-inch pieces
1 pinch salt
» Shallot Marmalade
1 cup sliced shallots
1/2 cup honey

Cut and score foie gras, season with salt and pepper, sear in a dry, hot pan. Cook until medium to medium rare.

To prepare pineapple: Combine sugar, vinegar, water and ginger in a pot and bring to a boil, let simmer 15 minutes. Add pineapple, cook until translucent; season with salt. Cool in liquid. Drain.

To make marmalade: Place ingredients in pot and simmer until most liquid is gone and shallots are golden.

Mix pineapple with Shallot Marmalade and shiso leaves. Serve at room temperature with hot foie gras.

Nutritional information unavailable.

E-mail to Features Desk


© Honolulu Star-Bulletin -- https://archives.starbulletin.com