This is a crazy elaborate dish – I made it for my birthday dinner know full well my hubby would take care of the dishes. It is a ton of work, and worth all the effort! This is from Foie Gras a passion cookbook.
Caramelized Onions:
1 TBSP duck fat or butter
1 small yellow onion, thinly sliced
In a sauté pan over medium heat, melt fat. Add onions and cook for 30 minutes, stirring frequently until dark brown. Set aside and rewarm when ready to assemble.
Dried Blueberry Sauce:
1/4 c dried blueberry
2 TBSP cognac
1 tsp duck fat or butter
1/2 yellow onion, minced
2 c duck or chicken stock
1/4 tsp salt
1/8 tsp pepper
1 tsp champagne vinegar
1 tsp honey
Soak berries in cognac for 30 minutes. Heat duck fat in saucepan over medium heat. Add onions and cook until soft. Add blueberries and liquid, stock, salt and pepper. Bring to a boil and reduce to simmer, until reduced by 1/2 about 20 minutes. Add vinegar and honey. Purée in blender. Return to pan and keep warm.
Almond Phyllo Pasty:
2 sheets phyllo dough
1/4 c butter, melted
1/2 c crushed almonds
Preheat oven to 350.
Cut phyllo into four 3 inch wide strips. Cover with a damp cloth. Lay one sheet out on a cutting board, brush with melted butter, top 1 TBSP almonds. Fold, brush with butter, repeat to form a 3 inch square. Place on a parchment lined pan. Repeat. Top with another sheet of parchment and place a pan on top. Bake 25 min, remove pan and bake 10 more minutes. Cool.
Pinapple Brûlée:
2 rings fresh pinapple
Sugar
Place piñeapple on a baking sheet. Sprinkle sugar over pineapple and use a blow torch to caramelize the sugar.
Seared Foie Gras:
4 – 2 oz slices of Foie Gras
Salt and pepper
Salt and pepper Foie. Heat a 10 inch pan over high heat until very hot. Add Foie, cook 30 seconds per side.
Assemble:
Place phyllo square in center of plate. Top with Foie, second piece of phyllo, pineapple, onions and drizzle with blueberry sauce.
Serves 4.
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