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Seared Foie Gras with Beets:

To Serve Four as an Appetizer

This recipe came about as I noticed that beets (for the most part) maintain a firm, structured texture, even after extensive baking or boiling.  I thought it would be fun to pair them with something quite opposite: molten, gooey slabs of pan-seared foie gras.  Cracking through the crisp exterior and plunging your fork into the rich center always reminded me of a luscious, liverous version of crème brulee.  To finish the dish, a slippery, squishy, caramelized shallot is crowned on top of the dish.

Ingredients:

1 C. flat-leaf parsley

2 big sprigs rosemary

1/2 C extra virgin olive oil

1 clove garlic

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4 medium-sized shallots

2 Tbsp olive oil

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2 large beets (or 4 medium-sized beets)

1 Tbsp butter

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12-16 oz fresh, NY Grade A Foie Gras

Sea Salt

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Vinegar (as desired)

The night before, bring a large pot of unsalted water to a boil.  Prepare an ice water bath alongside.  Once the water has reached a full boil, toss in the rosemary.  Let boil for 30 seconds, then add parsley, allowing to boil for an additional 10 seconds.  Remove from water and dunk into ice bath.  Let chill in ice bath to preserve bright green color in chlorophyll.  Remove from ice bath and pat dry.  Put herbs, oil, and garlic into blender and liquefy.  Allow to sit overnight in the refrigerator.

Next Day: Preheat oven to 425 F.  Clean shallots of papery hide and nip off roots, but not too much that they fall apart.  It should just be a skinned shallot.  Put into a pouch made out of aluminum foil and pour in 2 Tbsp olive oil.  Seal pouch and bake until tender and caramelized.

Cut off beet tops and tails.  Scrub and place into baking dish with an inch of water.  Bake covered dish in 425 F oven until beets are tender with little resistance to a knife, about 1 hour.  Remove and allow to cool.

Strain herb oil into a clean pouring container.

Slip beets out of their skins and cut into large discs, or medium-sized halves.  Add butter and toss with a bit of salt.

Cut foie gras into four 3-4 oz servings.  Season with salt.  Heat a skillet to high heat, then place foie gras in the pan.  Be careful not to let it burn, but you want the surface to sear and brown quickly, before the inside loses too much fat.  Reduce heat to medium/medium-high as necessary.  Sear other side, then remove from heat.

Stack one large beet disc on each plate, top with a quivering portion of foie gras, then garnish with shallot on top.  Sprinkle a few large grains of sea salt on top.  Decorate the plate with a few whorls of herb oil.  If you want, dot with a few pools of a nice wine vinegar, such as cava vinegar, Minus 8, or a good 3 leaf balsamic.  Serve hot.