Foie-the-win! – HVFG Chef Challenge – October 2015
Our very first ‘#FoieTheWin’ Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson Valley Instagram follower and chef, Mei Lin. On Twitter @meilin21 – On Instagram @meilin21
Ingredients
- 1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
- 3 Fuyu Persimmons (firm but ripe)
- 200g Rice Vinegar
- 200g Mirin
- 300g Minus 8 Vinegar
- 50g Toasted Hazelnuts
- Pickled Kumquats, thinly sliced
- EVOO
- Chervil Sprigs
Method
- Preheat oven to 350 degrees, place hazelnuts on a sheet tray, toast until golden brown.
- Slice Persimmon in pieces and punch out with small ring cutter
- In a small sauce pot bring mirin up to a boil, turn off the burner then add thinly sliced kumquats.
- Cut 2 large pieces of foie gras and score. In a hot pan, on med high heat, place the scored side down when searing. Make sure not to over sear and burn foie gras.
- Take foie out of the pan, and let it rest.
- Add persimmons to the pan and deglaze with the minus 8 vinegar.
- Plate and serve!
