Top Recipe - Paul Qui's Foie Gras with Bacon, Pumpernickel, Pickled Cherries and Beets

While this dish has a bazillion different elements, none of them seem particularly difficult to prepare.

Foie Gras with Bacon, Pumpernickel, Pickled Cherries and Beets

1 medium sized beet, with greens
2 cups water
1 cup white vinegar
Sugar, as needed
1/2 cup cherries, pitted
2 Serrano peppers, finely sliced
2 large shallots, julienned
1/2 cup strawberries, small as possible
1/2 cup salt
1/2 cup crimini mushrooms
1/2 loaf pumpernickel bread
1/8 cup toasted walnuts
1/8 cup candied walnuts
8 ounces foie gras
6 slices of apple wood smoked bacon, render until crispy
2 cups apple cider
1 tablespoon red curry paste
1 tablespoon butter
1 teaspoon black pepper
6 marigold blossoms, garnish

1. Roast beets for 1 hour at 350 degrees Fahrenheit wrapped with foil and dressed with vinegar. Let rest, peel and reserve. Reserve beet stems for pickle.
2. Bring vinegar, water, and 1 cup sugar to a boil. Pour over cherries, peppers, beets, and shallots (separately). Let pickle.
3. Combine 1/2 cup salt and 1/2 cup sugar and water and cure strawberries
4. Sauté mushrooms on medium heat until golden brown.
5. Toast pumpernickel in oven until dry and pulse in robo coup with walnuts.
6. Sear foie gras on high heat until golden brown on both sides and take off heat and let rest.
7. Reduce apple cider and red curry paste.
8. Render bacon in butter.
9. Mix everything together and season with salt and black pepper, garnish with marigold blossoms.

© 2012 PAUL QUI

Posted on AllTopChef.com