| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
4 |
Servings |
INGREDIENTS
| 3 |
c |
Red wine vinegar |
| 2 |
|
Quince; peeled |
| 4 |
tb |
Sugar |
| 2 |
lb |
French beans; ends removed |
| 2 |
c |
Watercress rinsed; spun dry |
| 2 |
tb |
Hazelnut oil |
| 4 |
tb |
Hazelnuts; chopped |
| 1 |
|
Whole foie gras 1 to 1 1/4 pounds; A quality |
INSTRUCTIONS
Preheat grill.
Place vinegar in 2 quart saucepan. Core, seed and slice quince and place in
pan with vinegar and add sugar. Reduce by two thirds. Place in food
processor and blend until smooth and thick. Set aside. Bring 2 quarts water
to boil and blanch beans 1 to 2 minutes or until crisp and bright green.
Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts
and 2 tablespoons quince vinegar. Season with salt and arrange on large
platter. Place foie on hot grill and cook to medium rare, about 3 to 4
minutes per side. Remove, slice and arrange on platter. Drizzle with quince
vinegar and serve immediately.
Yield: 4 servings as an appetizer
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A21
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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