Recipes from Les Toques Blanches Ottawa

Pan Seared Foie Gras with Cipolini Onions and Chardonnay Syrup

Executive Chef Nelson Borges, Ottawa Marriott (Merlot)

Serves 1

3 oz. Mariposa foie gras
2-3 cipolini onions
1 slice french brioche
Small bouquet of baby watercress
1 oz. Chardonnay wine
1 tsp glucose
Flour
Salt and Pepper

• Toast brioche slice around a metal ring or inside a ramekin to give it a cylinder shape
• Douse foie gras in flour and reserve
• Heat up non stick pan on medium high heat with a little fat (butter, oil or other)
• Sauté onions until caramelized and softened, season with salt and pepper and reserve
• In the same pan, sear the foie gras evenly on both sides until caramelized and soft to the touch
• On a plate, put foie gras leaning on the toasted brioche
• Return onions to the pan that now also has some melted foie gras
• Bring them to a sizzle and deglaze with chardonnay wine
• Add glucose to form a syrup
• Place onions beside foie gras, pour syrup on the plate and garnish with baby watercress

You can get a Word version of this recipe here (handy for printing)