Pan-Fried Duck Foie Gras with Rice, Honey and Soy Avocado Puree

Serves 4

Ingredients

• 1/2 avocado, peeled and sectioned
• 3 – 4 oz milk
• salt and cracked black pepper
• 1 teaspoon finely chopped chives

Sauce

• 2 teaspoons honey
• 4 oz soy sauce
• 3 teaspoons lemon juice
• 4 ¾ inch thick slices of duck foie gras (buy online)
• 1 teaspoon of grape seed oil
• 1 ½ cups of steamed short-grain rice
• 1 avocado, finely diced

Garnish

• Crushed sesame seeds
• Chives cut into 3/4 in lengths

Instructions

To make the avocado puree, blend together the avocado and the milk. Add salt and black pepper to taste, and then add in the chives.

To make the sauce, bring the ingredients to a boil.

Sear the foie gras slices on both sides in a very hot pan with the grape seed oil.

Mix the rice with the diced avocado.

To serve, place about 1/3 cup of the rice and avocado mixture in the base of each serving plate. Spoon on a little avocado puree and add the foie gras. Spoon on some sauce and garnish with the sesame seeds and chives.

This recipe has some slight adjustments, but originally came from Tetsuya by Tetsuya Wakuda, published by Ten Speed Press.