Poached Vidalia Onions with Foie Gras and Marmalade
Vidalia onion marmalade — sweetened with sugar and honey — tops seared fois gras on a bed of Vidalia onion confit. The flavors blend beautifully; balsamic vinegar, drizzled on at the last minute, adds its own very compatible flavor note.
Ingredients
- Marmalade
- Vidalia Onion - 1 large, peeled and diced
- Chives - 1 bunch, sliced
- Sugar - 1⁄4 cup
- Honey - 1⁄4 cup
- Onion Confit
- Vidalia Onions - 4, peeled and sliced in
- Rice Wine Vinegar - 1⁄2 cup
- Olive Oil - 1⁄4 cup
- Juice of 1 lemon
- Salt and pepper to taste
- Pinch of saffron
- Foie Gras
- Foie gras Portions - 4, 4-ounce, 1-inch thick, vein removed
- Salt and pepper to taste
- Chives - 1 tablespoon, sliced
- Balsamic Vinegar - 1⁄4 cup
Instructions
To make the marmalade: In a medium saucepan combine the onion, chives, sugar, and honey and bring to a simmer over medium-high heat. Simmer, stirring occasionally, for 15 minutes or until the contents combine into a thick marmalade.
To make the onion confit: Preheat the oven to 350 F. Place the sliced onions in a small roasting pan. Add the rice wine vinegar, olive oil, and lemon juice. Cook the mixture in the oven, stirring occasionally, for about 15 minutes or until the onion is very soft and almost all the liquid has evaporated. Stir in the salt, pepper, and saffron, and cook for 1 minute. Remove from the oven and set aside. The confit may be made one day in advance, covered and chilled, and reheated as needed.
To prepare the foie gras: Season the foie gras with salt, pepper, and chives. Preheat a medium dry skillet over high heat. Cook the foie gras for about 15 seconds on each side. Immediately remove from the heat and set aside.
To assemble: Place 2 tablespoons of the onion confit in the center of the plate. Top with 1 piece of foie gras and 1 tablespoon of marmalade. Drizzle 1 tablespoon of balsamic vinegar around the plate.
