Whole Grilled Foie Gras W French Beans & Quince Vinegar
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 tablespoons hazelnut oil
- 4 tablespoons sugar
- salt -- to taste
- 2 cups watercress - -- (abt 1/4 lb), -- rinsed, spun dry
- 2 quarts water
- 2 quince -- peeled
- 4 tablespoons chopped hazelnuts
- 3 cups red wine vinegar
- 1 whole foie gras -- a quality - (1 to 1
- 2 pounds French beans -- ends removed
- -- 1/4 lbs)
Possible health benefits
General information, not medical advice.
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Quince
Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.
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Hazelnut
High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat grill.
- Place vinegar in 2-quart saucepan. Core, seed and slice quince and place in pan with vinegar and add sugar. Reduce by two thirds. Place in food processor and blend until smooth and thick. Set aside.
- Bring 2 quarts water to boil and blanch beans 1 to 2 minutes or until crisp and bright green. Shock in ice water. Drain and toss with watercress, hazelnut oil, hazelnuts and 2 tablespoons quince vinegar. Season with salt and arrange on large platter.
- Place foie on hot grill and cook to medium-rare, about 3 to 4 minutes per side. Remove, slice and arrange on platter. Drizzle with quince vinegar and serve immediately.
- This recipe yields 4 servings as an appetizer.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander