Rhubarb and Foie Gras (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds rhubarb, chopped |
1 cup sugar |
2 tablespoons minced shallots |
juice of 2 lemons |
2 cups white wine |
8 (2-ounce) slices of foie gras |
garnish: long chives, 1 tablespoon chopped chives |
Directions:
1. In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the foie gras with salt and pepper. In a hot saute pan, sear the foie for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the foie in the center of the sauce. Garnish with long chives and chopped chives.
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