I have made this recipe several times for special occasions although I used tinned foie. The sauce is heavenly and I love the combination with the persimmons. Looks lovely too.
Fuyu Persimmons with Foie Gras
Notes: Foie gras is easiest to handle when cold and firm. Make sauce (step 3) up to a day ahead; cover and chill, then reheat. As a less costly alternative to fresh foie gras, buy 1/2 pound duck or chicken liver pâté or mousse. Cut pâté into 6 equal parts and spread on toast, then broil about 6 inches from heat just until pâté begins to sizzle, about 2 minutes. Top with sauce.
More From Sunset
- Calories: 170
- Calories from fat: 23%
- Protein: 3g
- Fat: 4.3g
- Saturated fat: 2.1g
- Carbohydrate: 25g
- Fiber: 0.9g
- Sodium: 188mg
- Cholesterol: 11mg
- 6 to 8 ounces chilled fresh duck foie gras
- 2 firm-ripe Fuyu persimmons (5 to 6 oz. total), rinsed
- About 2 cups watercress sprigs, rinsed and drained
- 1 package (1 1/2 oz.; 2 tablespoons) shelf-stable demi-glace (any flavor)
- 1/2 cup madeira
- 3 tablespoons sherry vinegar
- 1/4 cup whipping cream
- 6 slices (about 1/2 in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah
- 1. Rinse foie gras, pat dry, and discard any tough membrane. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill.
- 2. Trim off stems and bottom ends of persimmons. Cut each crosswise into 3 equal pieces. Lay a slice on each plate with a cluster of watercress sprigs.
- 3. In a 10- to 12-inch frying pan, mix demi-glace, madeira, vinegar, and cream. Boil over high heat, stirring often, until 2/3 cup, about 5 minutes. Put sauce in a small bowl; keep warm. Rinse and dry pan.
- 4. Lay bread slices, side by side, in a 10- by 15-inch pan. Broil about 6 inches from heat until toasted on both sides, about 3 minutes total. Keep toast warm.
- 5. Place frying pan over high heat; when very hot, add foie gras. Brown slices lightly, turning once, about 1 minute total (fat spatters, so partially cover pan). Take off heat.
- 6. Put toast on plates and top each slice with about 2 teaspoons of foie gras fat. Top equally with foie gras.
- 7. Drizzle warm sauce equally over foie gras. Season to taste with salt.
- Nutritional analysis not including foie gras, which is approximately 98% fat.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This