Foie Gras with Sour Cherry Marmalade
 
Makes 4 servings
Ingredients
  • ½ cup bitter orange marmalade
  • ¼ cup sour cherries, finely chopped
  • 1 teaspoon lemon juice
  • 4 (2-ounce) frozen pre-portioned Grade A foie gras slices, thawed*
  • 1 cup microgreens
  • Dijon Vinaigrette (recipe follows)
  • Garnish: edible flower petals, orange zest
Instructions
  1. In a small bowl, stir together marmalade, cherries, and lemon juice; set aside.
  2. Heat a well-seasoned (10-inch) cast-iron skillet over high heat until smoking.
  3. Meanwhile, score foie gras slices in a diamond pattern using a knife that has been warmed by dipping the blade in hot water. (If you do not heat the blade, it will tear the meat.)
  4. Add slices to prepared pan. (If meat does not sizzle upon being placed in the pan, immediately remove and let pan heat up further.) Cook slices for about 30 seconds per side. Let stand for 1 minute.
  5. To serve, divide microgreens among serving plates. Spoon approximately 1 tablespoon sour cherry marmalade and 2 tablespoons Dijon Vinaigrette onto each plate; top with foie gras. Garnish microgreens with flower petals and foie gras with orange zest, if desired.
Notes
*We used D’Artagnan Grade-A Duck Foie Gras Slices.
Recipe by Victoria at https://victoriamag.com/foie-gras-with-sour-cherry-marmalade-recipe/