Pan-Seared Foie Gras on Spinach Salad

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Pan-seared foie gras on spinach salad is so delicious you'll immediately want to cook more. Make pan-seared foie gras on spinach salad with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Wholesome Flavors
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Video Transcript

Good afternoon. My name is Jason Tilmann, executive chef here at Triomphe Restaurant at the Iroquois Hotel, 49 West 44th Street between 5th and 6th Avenue in New York City. Today we're going to make seared foie gras over spinach. So basically we're going to make a seared foie gras and spinach salad. OK. And what I have here is wonderful piece of foie gras. Now foie gras is duck and or goose liver very fatty and very full in flavor, really, really yummy. It's phenomenal. OK. So what we're going to do is we're just going to take the foie gras and season it with a little bit of salt, and a little bit of pepper. I have two pieces here but I'm only going to use one, OK. We're going to do both sides, all right. And what we want is we want an extremely hot pan. Come on over and check it out. Now you can see how this pan is extremely hot, it's starting to smoke a little bit. Notice how I don't have any oil in it. And we're going to go ahead and put that piece of foie gras right in nice. Might as well and go ahead and cook both pieces actually. I'll have a little snack. So we got it nice and hot, it's starting to smoke up. We're going to turn the heat down now a little bit so we can get a nice golden brown on one side. We're going to go ahead and cook it on this side for about a minute, a minute and a half, then we're going to flip it over and we're going to put it inside the oven. See how that's gotten nice and golden brown. Look at that, that's just beautiful. So now we're going to go ahead and put it in our 350 degree oven for about three and a half minutes, three minutes until, desired temperature really. I like my foie gras medium rare to medium. Right inside the oven for about three and a half minutes or until your desired temperature. OK. Three and a half minutes, here we go. Beautiful. That looks so nice. We're going to basically make our little sauce for our salad. OK. And what we're going to do is we're going to squeeze some fresh lemon juice. And look at all of that. That fat is all what we're looking for, flavor wise. A little lemon juice, a little virgin olive oil, all right. And we're going to put a little piece of butter in there. All right. We're season it with a little bit of salt and a little bit of pepper and we're going to use a little bit of chicken stock. If you don't have chicken stock that's OK. You can use water, you can use vegetable stock, you can use us duck stock. And see how we're kind of creating our own little sauce, that's so nice. It's beautiful, look at that, it's so nice and tasty looking. OK. So now we're going to go ahead and we're going to put this on top of our spinach. And we're going to plate it. OK. We just came out of the oven and we're going to go ahead and sprinkle this with a little bit off fresh chives. If you don't have chives you can use parsley, you can use thyme, rosemary. And we're going to go ahead and put these pieces of foie gras right on top of this spinach green and we're going to take this and this is our sauce. This is our nice brown buttery sauce. It's yummy. That's going to wilt that spinach. You can make this for an entree, you can make this for an appetizer salad, or you can make this for a side dish. It's just phenomenal. This is our foie gras and spinach salad. I'm Jason Tilmann. We'll see you next time.

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