Spicy French Foie Gras Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh foie gras, trimmed and sliced into 4 portions
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/4 cup red wine
• 1/4 cup chicken or veal stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh tarragon, for garnish
• 1/4 cup toasted hazelnuts or walnuts, for garnish (optional)
• 4 slices toasted brioche or crusty bread, for serving

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the foie gras.

Season the Foie Gras:

• Pat the foie gras slices dry with paper towels. Rub each slice with the green tea rubs, ensuring they are well coated.

Cook the Foie Gras:

• Heat the butter in a large skillet over medium-high heat. Add the seasoned foie gras slices and sear for 2-3 minutes on each side, or until golden brown and cooked to medium-rare. Remove the foie gras from the skillet and set aside.

Prepare the Sauce:

• In the same skillet, add the chopped shallot and cook until softened, about 2 minutes. Deglaze the skillet with the red wine, scraping up any browned bits from the bottom.
• Stir in the chicken or veal stock, balsamic vinegar, Dijon mustard, and honey. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
• Season the sauce with salt and pepper to taste. If desired, blend the sauce until smooth using an immersion blender or transfer it to a standing blender.

Assemble and Serve:

• Place the toasted brioche or bread slices on serving plates. Top each slice with a seared foie gras portion.
• Spoon the warm sauce over the foie gras. Garnish with chopped fresh tarragon and, if desired, toasted hazelnuts or walnuts.
• Serve the Spicy French Foie Gras immediately, enjoying the rich, buttery texture of the foie gras combined with the tangy sauce and the subtle hint of green tea from the rubs.