[Rhubarb Compote]
Source: Web
Ingredients
- 1 ½ lbs. Rhubarb chopped
- 1 cup Sugar
- 2 tablespoons Minced shallots
- Juice of 2 lemons
- 2 cup White wine
Directions
1. In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. |
2. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives. |
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Notes
For a smaller version
10 oz
.4 cup sugar
1 tb shallot
1 lemon
1 cup white wine
Categories
Sauces[ Back to top ]
