Seared Foie Gras with Quince and Almond Cake
The perfect mix of savory and sweet. Pair with Hungarian Tokaji 5 Puttonyos for a special treat!
Ingredients
Serves: 2
3/4 cup flour
1/2 cup sugar
1/2 cup unsalted butter, melted
1 egg, lightly beaten
1 1/2 teaspoons almond extract
1/8 teaspoon salt
Cooking spray
2-3 ounces quince paste
1 tablespoon hot honey
Two 3 oz portions of foie gras, season with salt and pepper
1 egg, beaten
Instructions
Preheat oven to 350°. Combine flour, sugar, butter, egg, almond extract, and salt.
Coat an 8x8 baking pan with cooking spray. Pour batter in pan and spread into an even layer to cover the bottom.
Bake until the edges of the cake turn golden brown, about 25 minutes.
Allow to cool on a wire rack for 10-15 minutes and cut into squares.
Warm quince and honey in a small pot over medium heat until it melts into a pourable syrup, about 3 minutes. Some quince pastes are thicker than others and may require you to mash it a bit.
Turn on your oven fan and heat a stainless steel, aluminum, or cast-iron skillet over high heat until it begins to smoke. Gently place your pieces of foie gras in the skillet and sear for 45-60 seconds per side.
Remove from skillet and rest on a paper towel-line plate for about 2 minutes.
Place 2-3 almond cake squares on a plate and drizzle half the quince syrup on top. Lay your seared foie gras on top and garnish with rosemary and grilled orange slices. Repeat for second portion.
Seared Foie Gras with Quince and Almond Cake
Ingredients
Instructions
- Preheat oven to 350°. Combine flour, sugar, butter, egg, almond extract, and salt.
- Coat an 8x8 baking pan with cooking spray. Pour batter in pan and spread into an even layer to cover the bottom.
- Bake until the edges of the cake turn golden brown, about 25 minutes.
- Allow to cool on a wire rack for 10-15 minutes and cut into squares.
- Warm quince and honey in a small pot over medium heat until it melts into a pourable syrup, about 3 minutes. Some quince pastes are thicker than others and may require you to mash it a bit.
- Turn on your oven fan and heat a stainless steel, aluminum, or cast-iron skillet over high heat until it begins to smoke. Gently place your pieces of foie gras in the skillet and sear for 45-60 seconds per side.
- Remove from skillet and rest on a paper towel-line plate for about 2 minutes.
- Place 2-3 almond cake squares on a plate and drizzle half the quince syrup on top. Lay your seared foie gras on top and garnish with rosemary and grilled orange slices. Repeat for second portion.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!