There’s a debate that arises at the end of every year, often intensified by the madness of the festivities and eggnog. Is it ‘ring in the New Year’ or ‘bring in the New Year?’ Well, they’re both spot on. Then again, it’s 2015 and time to usher in this new beginning with less (pointless) idiomatic debates and more (totally obligatory) bubbles and bling on our home-cooked dinner party menus.
Nothing screams luxury like some foie gras, served either as an entree or light main, on a nippy January night. Pair it with flutes of oomph-inspiring bubbly that lend notes of acidity and sweetness to balance the richness and enhance the flavor of this dish. It’s bound to blow the minds of your guests, and they may even invite you over for a meal (or five) this year.
Ingredients (serves 8):
560g lobe of grade-A duck or goose foie gras
1 tbsp clarified butter or vegetable oil
1/2 cup thinly sliced shallots
2 large green apples, peeled, cored, and diced
1/4 tsp freshly grated nutmeg
1/4 cup brandy
16 slices of brioche, toasted
Salt
Black pepper
Method:
1) Slice the foie gras lengthwise into half-inch-thick slices. Lightly season both sides with salt and pepper.
2) Heat the clarified butter/oil in a large non-stick skillet over moderately high heat. Sear the foie gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
3) To the residual fat in the pan, add the shallots, green apples and nutmeg. Stir until caramelized and tender, which should take about seven minutes.
4) Remove the pan from the heat and add the brandy. Return to the heat and cook until the brandy is nearly all evaporated (around two minutes).
5) Place the foie gras atop the brioche. Serve immediately.
// This recipe is courtesy of Western Executive Chef Joe Wan of Langham Place, Guangzhou.
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