Pan Seared Foie Gras with Port and Cherry Compote
by David Verzello
This recipe was made for Crimson Gourmet by the wonderful and talented David Verzello. David is the co-owner and chef of Luxury Culinary Events. We hope you'll love it. Let us know how yours turned out in the comments below and don't forget to share this recipe with your friends and family!
- 6 - 2 oz. Portions of grade A foie gras
- 1- cup Bing cherries – pitted and halved
- 1 cup Rainier cherries – pitted and halved
- 1-cup good quality Port wine
- 1 -cup demi glase
- 2 sprigs of fresh thyme
- Salt and pepper to taste
- 2 tablespoons chopped pistachios
- 3 tablespoons balsamic glaze
Simmer ½ of the cherries and the port into a medium saucepan over medium high heat until liquid is reduced by half. Add in the demi glase and thyme and continue to reduce until a thick sauce is thick like syrup. Remove the sprigs of thyme and add in the remaining cherries and just warm through.
Score the foie gras and sear quickly over high heat just until cooked through in a sauté pan.
Brush each serving plate with the balsamic glaze. Spoon compote onto plate and top with the foie gras. Sprinkle chopped pistachios over the plate.