Cast-iron Cooked Foie Gras With Grilled Pineapple

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup pineapple, grilled and diced
• 1/2 cup red lentil, cooked
• 1/2 cup seasoned rice vinegar
• 2 tablespoons red onions, finely chopped
• 2 tablespoons chives, finely chopped
• 2 tablespoons jalapenos, seeded & finely chopped
• kosher salt
• freshly cracked black pepper
• 2 cups balsamic vinegar
• 8 ounces foie gras, medallions
• 2 cups arugula

Recipe

• 1 mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
• 2 season with salt and pepper and set aside.
• 3 in a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
• 4 season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
• 5 flip and briefly sear the other side.
• 6 toss the arugula and pineapple mixture together and place in the middle of four plates.
• 7 place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
• 8 voila!
• 9 **chef mcgrath does not call for any oil on the foie gras prior to searing the medallions but i would suggest using a little canola oil.