The Foodist: Crispy Seared Foie Gras on Polenta

The Foodist: Crispy Seared Foie Gras on Polenta

This is The Foodist: Crispy Seared Foie Gras on Polenta with Country ham and Blackberry Bourbon Glaze. It was inspired from "The Inn at Little Washington" cookbook by Patrick O’Connell. A few tweaks to make it a full meal and off we go!

Do not let the apparent decadence of this dish put you off. It is easy to do and the result is delicious. I was afraid it would be too rich -- It’s fit for a king, but surprisingly lighter than it sounds like it would be.

It all blends beautifully. Serve to impress without a lot of stress. And enjoy it warm or cold!

INGREDIENTS

Sauce:

• 1 tablespoon butter

• 1 tablespoon shallot

• ½ bay leaf

• ½ cup cassis

  • Use a tsp of vinegar, bourbon, and lemon juice

  • 2 tablespoons current jelly

    • Use a blackberry jam

    • 1 pint fresh blackberries

    • 2 tablespoons chicken stock

    • ½ teaspoon finely chopped fresh thyme

    • Freshly ground pepper to taste

    • Chopped chives for garnish

Polenta:

See Our Polenta Recipe here.

See Our Garlic Sauteed Portabello Recipe here

Foie Gras:

• 1 foie Gras, about 1 ¼ pounds

• Salt and freshly ground pepper to taste

This is one of our most popular first courses. The combination of flavors is tantalizing -definitely worth blowing the budget to purchase foie Gras.

Patrick O'Connell

I have used a layer of Pâté over the polenta with great success, and maybe preferable as I rarely get dinners to the table as quickly as preferred, and the result is still exquisite.

Richard Riley

DIRECTIONS

To make the sauce:

1. In a 2-quart saucepan, melt the butter over low heat. Add the shallot, bay leaf, and blackberries and sweat for 3 minutes.

2. Add the water, cassis, jelly, and stock. Simmer over medium heat for about 30 minutes or until the sauce is consistency of light syrup.

3. Remove from the heat and add the thyme and pepper. Set aside for 10 minutes. Strain.

To Make the Foie Gras:

1. We used a prepared Foie Gras for this.

2. We are working on a mushroom-based alternative though...

To Make the Broccoli:

1. Place a cast iron pan in a HOT oven for ten minutes.

2. Thaw some frozen broccoli (or use fresh).

3. Toss the broccoli with salt olive oil, and crushed red pepper.

4. Throw broccoli into HOT cast iron pan and return to oven, for ten minutes.

5. Turn the broccoli once.

To Serve:

1. Place a slice or two of polenta on the plate.

2. Then place a piece or smear of foie gras atop the polenta.

3. Optional, add a few portabellos

4. Place a piece of crisped ham above the foie gras.

5. Spoon the sauce over the ham, mushrooms, pate, and polenta.

6. Add the Broccoli to the side.

7. Sprinkle with chives.

Grilling the polenta and country ham

Pan seared broccoli

Patrick O'connell's great cookbook!

Getting ready to plate

Fresh blackberries, with the homemade jam and bourbon

Reducing the sauce

The Foodist: Crispy Seared Foie Gras on Polenta

Plated Dinner

Even the leftovers are gorgeous.