Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Red wine vinegar

  2. 2 Quince - peeled

  3. 4 tablespoons 60ml Sugar

  4. 2 lbs 908g / 32oz French beans - ends removed

  5. 2 cups 474ml Watercress - (abt 1/4 lb) - rinsed, spun dry

  6. 2 tablespoons 30ml Hazelnut oil

  7. 4 tablespoons 60ml Chopped hazelnuts Salt - to taste

  8. 1 Foie gras, A quality - (1 to 1 1/4 lbs)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat grill. Place vinegar in 2-quart saucepan. Core, seed and slice quince and place in pan with vinegar and add sugar. Reduce by two thirds. Place in food processor and blend until smooth and thick. Set aside. Bring 2 quarts water to boil and blanch beans 1 to 2 minutes or until crisp and bright green. Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts and 2 tablespoons quince vinegar. Season with salt and arrange on large platter. Place foie on hot grill and cook to medium-rare, about 3 to 4 minutes per side. Remove, slice and arrange on platter. Drizzle with quince vinegar and serve immediately. This recipe yields 4 servings as an appetizer.


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