Foie Gras with Tea-Infused Apricots

Name: Foie Gras with Tea-Infused Apricots
Yield: Serves 4
Ingredients: 1 tablespoon/15 grams sweet (unsalted) butter; 1 teaspoon/5 grams lychee tea for seasoning; 1 cup/250 milliliters vegetable stock; ¼ cup/60 milliliters tawny port; pinch of coarse salt and four slices of egg bread, toasted; pinch of coarse salt and four slices of egg bread, toasted; ½ teaspoon/3 grams salt; ¼ teaspoon/1 gram pepper; 4 whole apricots, use dried apricots when fresh apricots are out of season; 1 pound (16 ounces/500 grams) duck foie gras; ¼ teaspoon/1 gram cinnamon; Pinch of chili pepper; ¼ teaspoon/1 gram ground cloves; ¼ teaspoon/1 gram ground coriander; 1 tablespoon/14 grams lychee tea leaves or other lightly scented tea like a vanilla, Mauritius, or Cameroon; 1 quart water; 4 whole apricots, use dried apricots when fresh apricots are out of season; 4 whole apricots, use dried apricots when fresh apricots are out of season; 1 tablespoon/14 grams lychee tea leaves or other lightly scented tea like a vanilla, Mauritius, or Cameroon; 1 tablespoon/14 grams lychee tea leaves or other lightly scented tea like a vanilla, Mauritius, or Cameroon; 1 tablespoon/14 grams lychee tea leaves or other lightly scented tea like a vanilla, Mauritius, or Cameroon; 1 tablespoon/14 grams lychee tea leaves or other lightly scented tea like a vanilla, Mauritius, or Cameroon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

The fruity, tea-infused sauce is used twice, once to poach the apricots and once in combination with a tawny port to sauce the extravagant appetizer. The yin and yang of the bite of exotic spices against the silky smooth sauce sets up the palate for the next delectable taste of a quintessential luxury food—foie gras. Try this one when you want to celebrate, like the fact that today is a Monday…

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