Foie Gras with Pineapple and Pistachios

Name: Foie Gras with Pineapple and Pistachios
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 tbsp. butter; 1 ripe pineapple, peeled, cored, and diced; 1 ⁄ 2 cup sugar; 1 ⁄ 2 cup rice wine vinegar; 1 ⁄ 2 cup pineapple juice; 2 tbsp. roasted pistachios, shelled, chopped, and toasted; 1 1 ⁄ 2 lb. fresh whole foie gras, sliced into 16 ½"-thick pieces; Salt and freshly ground black pepper; 8 tbsp. balsamic vinegar; 8 sprigs chervil

Serves
serves 8

CHRISTOPHER HIRSHEIMER

Always elegant, savory foie gras lends itself to a number of preparations, including this inventive one from the Four Seasons in New York City.

Ingredients

2 tbsp. butter
1 ripe pineapple, peeled, cored, and diced
¹⁄₂ cup sugar
¹⁄₂ cup rice wine vinegar
¹⁄₂ cup pineapple juice
2 tbsp. roasted pistachios, shelled, chopped, and toasted
1 ¹⁄₂ lb. fresh whole foie gras, sliced into 16 ½"-thick pieces
Salt and freshly ground black pepper
8 tbsp. balsamic vinegar
8 sprigs chervil

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Instructions

Step 1

Melt butter in a medium saucepan over medium heat, then add diced pineapple, sugar, rice wine vinegar, and pineapple juice. Bring mixture to a boil, reduce heat to medium-low, and simmer until juices have evaporated and the pineapple is soft, about 1 hour. Remove from heat, stir in chopped pistachios, and set aside.

Step 2

Season foie gras slices to taste with salt and pepper. Sear foie gras in a large nonstick skillet over high heat until nicely browned on both sides and medium-rare in the middle, about 1 minute each side.

Step 3

Divide pineapple mixture among eight plates. Arrange 2 slices of seared foie gras on top of each mound of pineapple, then drizzle with balsamic vinegar. Garnish each serving with a chervil sprig.

Melt butter in a medium saucepan over medium heat, then add diced pineapple, sugar, rice wine vinegar, and pineapple juice. Bring mixture to a boil, reduce heat to medium-low, and simmer until juices have evaporated and the pineapple is soft, about 1 hour. Remove from heat, stir in chopped pistachios, and set aside.
Season foie gras slices to taste with salt and pepper. Sear foie gras in a large nonstick skillet over high heat until nicely browned on both sides and medium-rare in the middle, about 1 minute each side.
Divide pineapple mixture among eight plates. Arrange 2 slices of seared foie gras on top of each mound of pineapple, then drizzle with balsamic vinegar. Garnish each serving with a chervil sprig.