seared cointreau cured foie gras

For many gourmands foie gras is an exotic delicacy and special treat. The last decade has seen a gain in US popularity of serving foie gras seared hot with a sweet and tangy garnish. I found this recipe on Cointreau’s web site and thought it was a good one to share for a potential New Years Eve starter served with the perfectly paired champagne drink, the Champs-Elysées.The dish should be prepared the day before as the recipe calls for the marmalade to marinate over night and the Cointreau cured foie gras to marinate for 12 hours.

Seared Cointreau Cured Hudson Valley Foie Gras
For 8 Appetizer Servings
Served with Pickled Onions and Fennel Tempura

Marmalade:
Combine 2 cups (450g) fresh kumquats, seeded and thinly sliced with 1 cup (230g) granulated sugar–marinate overnight
1 cup (25cl) plus 2 Tbsps Cointreau
2 Tbsps rice wine vinegar
2 Tsps fresh ginger, peeled and minced
1 Tbsp. fennel seeds, toasted in dry skillet

Preparation:
1 – Place kumquats, sugar, rice wine vinegar and ginger in saucepan
over medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 – Stir in Cointreau and seeds; reserve in refrigerator.

Cointreau cured foie gras:
1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes
coarse salt
3 cups (75cl) Cointreau

Preparation:
Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours

Cointreau glaze:
1 Tbsp. (30g) unsalted butter
1/2 cup (115g) white onion, peeled and minced
1/2 cup (12cl) Cointreau
1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g)
salt
black pepper, freshly ground

Preparation
1 – Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2 – Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.

Bringing it all together:
Heat skillet over medium heat; slice foie gras into 3/4″ (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade and a glass of Champs-Elysees.

Champs-Elysées

1 oz Cointreau
1 oz strawberry liqueur
Piper Heisieck champagne

Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.