Inn On The Twenty’s Seared Foie Gras

Serve one of France’s most famous and decadent appetizers during your next dinner party. This Pan-seared Foie Gras recipe compliments of Executive Chef Pete Tindall of Inn On The Twenty Restaurant, features roast Acorn squash and a jammy quince and cranberry purée. 

Seared Foie Gras with Toasted Brioche, Roasted Squash and Quince Purée

Serves 4 people 

Ingredients for Foie Gras:

4 (4 oz) Pieces grade A foie gras
Sea salt and freshly ground black pepper
1 1/2 tsp Unsalted butter
4 (1/2-inch-thick) slices Brioche

Ingredients for Quince purée:

1 cup Whole fresh cranberries
2 Medium quince, cored and finely diced (about 2 cups)
1 Red or white onion or a combination, finely chopped
1/4 cup White or apple cider vinegar
2 tbsp Light brown sugar, packed
2 tbsp White sugar
1 Garlic clove, finely grated
1 whole Cinnamon stick
1 tsp Salt

Ingredients for Roasted Squash: 

2 whole Acorn squashes
1/4 cup Pure maple syrup
3 tbsp Unsalted butter
1/4 tsp Ground cinnamon
1/8 tsp Ground cloves
1/2 tsp Salt

Method for Foie Gras:

1. Place a large sauté pan over medium-high heat.
2. Using a paring knife, gently score the foie gras slices with a diagonal pattern on 1 side.
3. Season to taste with salt and pepper.
4. Place 4 slices in the pan and sear until golden brown, about 2 minutes.
5. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes.
6. Transfer to a plate and set aside to rest.
7. Preheat the broiler.
8. Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet.
9. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.
10. Place the brioche toasts in the center of 4 serving plates.
11. Lay the foie gras slices on top of the brioche.
12. Spoon the quince purée around the foie gras, with roasted squash.

Method for Quince Purée:

1. In a large, heavy-bottomed, non-reactive pot, bring brown sugar, white sugar, vinegar, cinnamon stick, and salt to a simmer and stir to dissolve sugar.
2. Add quince, onion, garlic and simmer until quince feels slightly softened, 2-5 minutes.
3. Add cranberries, and bring the whole mixture to a boil, stirring every few minutes.
4. Allow the mixture to boil, uncovered, for 8-10 minutes while cranberries pop and break apart.
5. Once cranberries have broken down into the mixture slightly (a few whole berries is fine) remove mixture from heat.

Method for Roasted Squash: 

1. Preheat the oven to 375˚F.
2. Wash each squash well, then dry with a towel.
3. Trim the top and bottom off, then cut each squash in half through the center.
4. Use a melon baller or spoon to remove the inner seeds and strings.
5. Lay each cut half on its flat side, and cut straight down toward the cutting board to make 1-inch thick slices.
6. In a small bowl, microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.
7. Place the cut slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of each piece.
8. Roast for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft.

Wine Pairing: 2017 Cave Spring Select Late Harvest Riesling

Compliments of Food & Beverage Manager Maribeth Mckey from Inn On The Twenty.

Cave Spring Vineyard’s 2017 Select Late Harvest Riesling has notes of peach, apricot and ripe nectarine fruit flavors abound, with a drip of honey. It’s juicy and big, but never cloying, and finishes with a suggestion of dry straw. The complexity from a few years of age as well as the sweetness of this wine will balance the richness and creaminess of the Foie Gras.

Visit Cave Spring Vineyard while on the Jordan Wine Tour or while exploring Jordan Village.