Black Star Gourmet Blog

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.

Ingredients:

• 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

Method:

1. If you need more poaching liquid, just increase the other ingredient amounts, maintaining the same ratios.
2. Bring the liquid to a boil to dissolve the sugar and then reduce to a simmer. Poach for about 10 minutes per side.
3. 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.
4. At the same time heat a heavy bottomed pan over high heat. Score one side of the torchon.
5. 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.
6. Remove and plate with the cooled fruit. Drizzle a little of the reduced liquid over the pears and torchon.

~ by blackstargourmet on June 8, 2010.

Posted in foie gras, Recipes
Tags: foie gras, pears, torchon