For the foie gras
4 slices of fresh foie gras (80g each)
Salt and pepper to taste
For the palmito
4 large palm hearts
2 tablespoons of butter
Salt and pepper to taste
For the sweet-sour sauce
500ml beef broth
500ml reduced red wine
For the quinoa
2 tablespoons of quinoa
2 cups of water
2 tablespoons of olive oil
For the foie gras
4 slices of fresh foie gras (80g each)
Salt and pepper to taste
For the palmito
4 large palm hearts
2 tablespoons of butter
Salt and pepper to taste
For the sweet-sour sauce
500ml beef broth
500ml reduced red wine
For the quinoa
2 tablespoons of quinoa
2 cups of water
2 tablespoons of olive oil
Step 1
Season the foie gras with salt and pepper
Pan-fry each slice on both sides in a non-stick skillet
Remove, let cool, and cut into cubes
Season the palmito with butter, salt, pepper, and wrap in aluminum foil
Place in the oven at 350°F for 35 minutes
Remove from the oven and unwrap the palm hearts
Step 2
Cut a hole in the center of each palm heart (using a specialized corer) and fill with foie gras cubes
Mix beef broth into reduced red wine. Reserve
In a saucepan, combine cinnamon sticks, star anise, and vinegar
Simmer until reduced by half
Add 3/5 cup of the bordelaise sauce
Step 3
Reduce the sauce to a clear caramel point, then add heavy cream. Reserve
Cook quinoa in boiling water for 10 minutes
Remove, rinse with cold water, and dry with paper towels
Pan-fry in olive oil
To serve, place a portion of sweet-sour sauce on each plate, top with palmito, and finish with quinoa.
