Seared Torchon of Foie Gras with Pears
The following recipe comes from Whats Cookin with Doc’s Blog:
It makes an impressive appetizer, light course or even an after meal treat before dessert. The sweet tanginess of the pears goes wonderfully with this Grade A foie gras torchon.
- Anjou pears, cored with skin on or peeled
- Asian pears, cored with skin on or peeled
- Red Wine poaching liquid (recipe follows below)
- Torchon of Foie Gras, cut ~ ½ to ¾ inch thick
- Seasoned flour
Red Wine Poaching Liquid:
- 1 cup of red wine (something you would drink by itself)
- 1/2 cup sugar
- 1/2 split vanilla bean
- 1 cinnamon stick
- If you need more poaching liquid, just increase the other ingredient amounts, maintaining the same ratios.
- Bring the liquid to a boil to dissolve the sugar and then reduce to a simmer. Poach for about 10 minutes per side.
- Remove the pears and allow them to cool. While the pears cool, turn up the heat and reduce the remaining liquid by 1/2 to 2/3.
- At the same time heat a heavy bottomed pan over high heat. Score one side of the torchon.
- Lightly dust the torchon in the seasoned flour and shake off any excess. Place the torchon in the smoking pan and cook 1-2 minutes each side forming a nice sear and crust.
- Remove and plate with the cooled fruit. Drizzle a little of the reduced liquid over the pears and torchon.