Seared Cointreau Cured Hudson Valley Foie Gras

Serves: 8 appetizers

Ingredients

Served with Pickled Onions and Fennel Tempura

Marmalade:
2 cups (480g) fresh kumquats, seeded and thinly sliced and marinated with 1 cup (240g) granulated sugar overnight
1 cup (240ml) plus 2 tablespoon Cointreau
2 tablespoon rice wine vinegar
2 teaspoons fresh ginger, peeled and minced
1 tablespoon. fennel seeds, toasted in dry skillet

Cointreau cured foie gras:
650g (1.5 lb) grade A foie gras, separated into lobes
Coarse salt
3 cups (720ml) Cointreau

Cointreau glaze:
1 tablespoon unsalted butter
1/2 cup (120g) white onion, peeled and minced
1/2 cup (120ml) Cointreau
1 cup (250ml) veal or duck demi-glace reduced over heat to 1/4 cup (60g)
Salt
Black pepper, freshly ground

Preparation

Marmalade:
1- Place kumquats, sugar, rice wine vinegar and ginger in saucepan over a medium heat; bring to boil; reduce heat; simmer for 1 hour; leave to cool.
2- Stir in Cointreau and seeds; reserve in refrigerator.

Cointreau cured foie gras:
1- Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate for 12 hours.

Cointreau glaze
1- Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2- Add stock; lower heat; simmer for 5 minutes; strain; season; reserve, keeping hot.
3- Heat skillet over medium heat; slice foie gras into 2cm (0.75 inch) medallions; criss-cross with knife; sear on all sides until golden; drain; drizzle with glaze; serve with marmalade.