Julia and Paul Child dined monthly at Le Grand Véfour, the first fine restaurant established in Paris and still a gold standard in elegant dining more than two centuries later. Our Foie Gras with Sour Cherry Marmalade offers an homage to the gastronomic wonders on offer at this esteemed destination.
Foie Gras with Sour Cherry Marmalade
Makes 4 servings
Ingredients
- ½ cup bitter orange marmalade
- ¼ cup sour cherries, finely chopped
- 1 teaspoon lemon juice
- 4 (2-ounce) frozen pre-portioned Grade A foie gras slices, thawed*
- 1 cup microgreens
- Dijon Vinaigrette (recipe follows)
- Garnish: edible flower petals, orange zest
Instructions
- In a small bowl, stir together marmalade, cherries, and lemon juice; set aside.
- Heat a well-seasoned (10-inch) cast-iron skillet over high heat until smoking.
- Meanwhile, score foie gras slices in a diamond pattern using a knife that has been warmed by dipping the blade in hot water. (If you do not heat the blade, it will tear the meat.)
- Add slices to prepared pan. (If meat does not sizzle upon being placed in the pan, immediately remove and let pan heat up further.) Cook slices for about 30 seconds per side. Let stand for 1 minute.
- To serve, divide microgreens among serving plates. Spoon approximately 1 tablespoon sour cherry marmalade and 2 tablespoons Dijon Vinaigrette onto each plate; top with foie gras. Garnish microgreens with flower petals and foie gras with orange zest, if desired.
Notes
*We used D’Artagnan Grade-A Duck Foie Gras Slices.
Dijon Vinaigrette
Makes approximately ½ cup
Ingredients
- ¼ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
Instructions
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, maple syrup, mustard, pepper, and salt. Serve immediately.
To explore more iconic sites, see “Julia Child: Following in Her Footsteps” on page 57 of the May/June 2019 issue, available on newsstands and at Victoriamag.com.
