Name: Foie Gras à la Rhubarbe (Sautéed Foie Gras with Rhubarb Compote)
Yield: Serves 6
Cuisine: France
Ingredients: 1 pound/450 g rhubarb; 1 shallot, finely chopped; salt and pepper; 3 tablespoons honey; 6 tablespoons/90 ml. walnut oil; 2 tablespoons walnut pieces, coarsely chopped; 2 tablespoons/30 g butter, cut into pieces; 1 large fresh foie gras duck liver (about 1½ pounds/675 g); 2 tablespoons/30 g sugar; 6 tablespoons/90 ml. sherry vinegar; 2 tablespoons/30 g sugar, more if needed; 1 pint/225 g strawberries, hulled and sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

A rich slice of sautéed foie gras begs for the contrasting bite of a fruit such as rhubarb. This compote cooks in less than fifteen minutes and also adds color to the plate. Meanwhile, the foie gras is sautéed in a dry pan for literally seconds to brown it on each side, then the pan is deglazed with a trickle of sherry vinegar and walnut oil, an ideal last-minute treat. Foie gras would normally be a first course, but you can upgrade it to a main dish with a rice pilaf on the side. You will