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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

=== QUINCE ===
3 Yellow quinces
Juice of 2 tangerines
Peel of 1 tangerine
1 Cinnamon stick, 1/2"
2 Whole cloves, to 3
2 T Chopped fresh ginger
1/2 c Sugar
=== FOIE GRAS ===
1 1/2 lb Fresh foie gras, well
chilled
Salt and ground white pepper
Pomegranate Juice, see below
4 Sprigs thyme
4 Sprigs chervil
1 T Reserved pomegranate seeds
=== POMEGRANATE JUICE ===
1 Red pomegranate
1/4 c Red-wine vinegar
2 T Sugar
1 Other Carbohydrates

INSTRUCTIONS

TO MAKE THE QUINCE: Slice ends from quince, and peel. Cut in half,
lengthwise. Remove the tough core, using a Parisian scoop (or a small
paring knife). Then cut quince lengthwise into 1-inch-thick wedges.
Place in a medium-size nonreactive saucepan, and add the remaining
ingredients, plus 2 cups of water. Bring to a boil over medium-high
heat. Reduce to a simmer, and cool until quince is tender, about 8 to
10 minutes.  Remove from heat. Remove quince slices and tangerine peel
with a  slotted spoon. Strain poaching liquid and discard aromatics.
Julienne  tangerine peel, and return it, along with quince, to poaching
liquid.  Keep warm. If preparing in advance, let cool in poaching
liquid.  Cover, and refrigerate.  TO MAKE THE FOIE GRAS: Separate the
two lobes of the foie gras, and  cut away any excess fat found at the
point of separation. Using a  sharp, thin bladed knife (dipped in hot
water), cut foie gras  crosswise into 1/2-inch thick slices. Score one
side of each slice of  foie gras in a crosshatch pattern. Cover with
plastic wrap, and  refrigerate until ready to cook.  Remove foie gras
slices from refrigerator 15 minutes before sauteing.  Warm quince over
medium heat if necessary. Heat a 12-inch saucepan  over medium-high
heat. Season foie gras with coarse salt and  freshly-ground pepper.
Working quickly, sear foie gras slices,  crosshatched-side down, in
batches, if necessary, for about 1 minute.  Turn, and cook for another
minute. The foie gras should be nicely  seared on the outside, yet rare
in the middle.  TO MAKE THE POMEGRANATE JUICE: Cut pomegranate in half,
and juice  just as you would a citrus fruit. In a small nonreactive
saucepan,  combine pomegranate juice, vinegar, and sugar. Bring to a
boil over  high heat. Reduce heat and simmer for 6 to 7 minutes, until
slightly  thickened.  ASSEMBLY: Arrange quince in the center of warmed
appetizer plates.  Top with foie gras slices. Drizzle reduced
pomegranate-juice mixture  around the quince and foie gras, and garnish
with herbs.  Serves 4.  Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1997  ~ Doubleday - $45)"  Per
serving: 636 Calories (kcal); 5g Total Fat; (5% calories from  fat); 5g
Protein; 160g Carbohydrate; 0mg Cholesterol; 54mg Sodium  Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1  Fat;
8  Recipe by: Recipe adapted from "Alfred Portale's Gotham Bar and
Grill  C  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4173
Calories From Fat: 2759
Total Fat: 306.1g
Cholesterol: 1020.6mg
Sodium: 4968.8mg
Potassium: 2387.6mg
Carbohydrates: 276.7g
Fiber: 9.6g
Sugar: 224.9g
Protein: 85.4g


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