2 oz unsalted butter
4 Granny Smith apples, peeled, cored and coarsely chopped
8 oz Sauvignon Blanc
2 oz quince jelly or paste
10 oz grapefruit juice
6 oz Sauternes
zest from one orange
1 teaspoon fresh rosemary, finely chopped
1/2 oz unsalted butter
2 oz butter
6 slices white bread
2 oz unsalted butter
24 oz Hudson Valley foie gras
sea salt
freshly ground black pepper
6 oz mache leaves
Melt 2 oz butter in a large pan over a medium heat. When the butter begins to foam, add the apples, Sauvignon Blanc and jelly, and saute for several minutes until the apples start to soften. Thoroughly puree mixture in a food processor.
Reduce grapefruit juice by two-thirds over medium-high heat, then add the wine, orange zest, rosemary and 1/2 oz butter. And the apple puree and simmer for a few minutes.
Butter and toast bread under broiler, and cut to round or square shape two inches across, perhaps using a cookie cutter.
Melt 2 oz butter in large pan. Slice foie gras and optionally lightly salt and pepper. Saute foie gras over a low-medium heat to a golden brown, 1-2 minutes per side.
Place toast on center of plates and put foie gras on top. Surround this with the mache leaves topped with the apple puree. Drizzle grapefruit juice reduction over foie gras and apple puree, and serve.
Serves 8-10 as a starter.
Sauterne is a traditional wine pairing for foie gras if you're so inclined.