Rhubarb and Foie Gras

1. 1

   In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine.

2. 2

   Bring the liquid up to a boil and reduce to a simmer.

3. 3

   Simmer the rhubarb for 30 minutes or until the fruit is tender.

4. 4

   Remove from the heat and using a hand-held blender, puree the rhubarb until smooth.

5. 5

   Season with salt and pepper.

6. 6

   Season the foie gras with salt and pepper.

7. 7

   In a hot saute pan, sear the foie for 1 to 2 minutes on each side.

8. 8

   Spoon the sauce in the center of the plate.

9. 9

   Arrange the foie in the center of the sauce.

10. 10

    Garnish with long chives and chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.