Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce

1. 1

   Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears.

2. 2

   Bring to a boil, cook for 5 minutes, remove and cool.

3. 3

   Preheat the oven to 350 degrees F.

4. 4

   Peel the cipolini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan.

5. 5

   Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.

6. 6

   Heat a nonstick saute pan over medium-high heat.

7. 7

   Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.

8. 8

   In a separate pan, heat the Nashi pears with the orange confit and the cipolini onions.

9. 9

   Finish with the basil leaves and place a small pile in the center of each plate.

10. 10

    Place the fois gras on each plate and add the sauce on top of each fois gras.

* Per serving · 4 servings · Values may vary.

No additional tips available.