Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds rhubarb, chopped

  2. 1 cup sugar

  3. 2 tablespoons minced shallots juice of

  4. 2 lemons

  5. 2 cups white wine

  6. 8 (2-ounce) slices of foie gras Garnish: whole chives, plus

  7. 1 tablespoon chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : 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 30minutes or until the fruit is tender. Remove from the heat and, using a hand-held blender, pure the rhubarb untilsmooth. Season with salt and pepper. Season the foie gras with salt and pepper. In a hot saut pan, sear the foie gras for 1 to 2 minutes on each side. Spoonthe sauce in the center of the plate. Arrange the foie gras in the center of thesauce. Garnish with the chives.


Send feedback