Foie gras with roasted pineapple

Time 1 hour
Yields Serves 8
Foie gras with roasted pineapple

Foie gras


Heat the oven to 500 degrees.


Roll the pineapple in the coriander, crushed peppercorns and 2 teaspoons of salt. Set aside.


Cut off a small piece from the end of one of the livers. Cook it over low heat in an ovenproof skillet until all the fat is rendered, about 10 minutes. Discard the foie gras piece. Place the pineapple in the fat and cook over medium heat until golden brown and fork tender, about 6 to 7 minutes, being sure to brown all sides.


Transfer the skillet to the oven and roast the pineapple for 10 minutes, turning the pieces once halfway through cooking time. Cut each piece into 4 pieces and set aside.


Cut the foie gras into 8 pieces. Season with salt and pepper. Heat 2 medium cast-iron skillets over high heat until almost smoking. Place 2 pieces of the foie gras in each skillet. Turn off the heat. Sear the foie gras for 30 seconds on each side. (The skillets should be hot enough to sear the foie gras with the heat off.) Transfer the skillets to the oven (still at 500 degrees) and cook until a small sharp knife inserted into the center feels warm to the touch, 6 to 7 minutes. The center of the foie gras should be custard-like with a crisp exterior. Remove the foie gras from the skillets and keep warm. Repeat with the remaining foie gras.


Reheat the pineapple in one of the same skillets over medium heat, just until warmed through, about 2 or 3 minutes.


To assemble, place 1 piece of foie gras and 1 piece of roasted pineapple on each of 8 plates. Drizzle each plate with about 2 teaspoons of the gastrique.

Pink peppercorn gastrique


Sprinkle the sugar evenly over the bottom of a medium skillet. Heat the sugar over medium-high heat, swirling the pan as the sugar begins to melt. Do not stir. The caramel should be a deep golden brown in about 8 to 10 minutes. Add the vinegar carefully; it will bubble up. Stir constantly to make sure the caramel dissolves again evenly. Cook over medium heat until the mixture is reduced by half, about 6 to 8 minutes. Stir in the peppercorns. (This makes about 1 cup; you’ll have some left over for another use.)

Fresh foie gras is available at specialty markets, by special order and on the Internet. Pink peppercorns are sold at specialty markets. When searing the foie gras, it is essential to use a cast-iron skillet.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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