Foie Gras | Persimmon | Kumquat | Minus 8
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Foie-the-win! – HVFG Chef Challenge – October 2015 Our very first ‘#FoieTheWin’ Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson...
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Cookie cutter
- Skillet
- Plate
Ingredients
- 1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
- 3 Fuyu Persimmons (firm but ripe)
- 200g Rice Vinegar
- 200g Mirin
- 300g Minus 8 Vinegar
- 50g Toasted Hazelnuts
- Pickled Kumquats, thinly sliced
- EVOO
- Chervil Sprigs
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