Cast-Iron Cooked Foie Gras With Grilled Pineapple - cooking recipe

Ingredients

1/2 cup pineapple, grilled and diced
1/2 cup red lentil, cooked
1/2 cup seasoned rice vinegar
2 tablespoons red onions, finely chopped
2 tablespoons chives, finely chopped
2 tablespoons jalapenos, seeded & finely chopped
kosher salt
freshly cracked black pepper
2 cups balsamic vinegar
8 ounces foie gras, medallions
2 cups arugula

Preparation

Mix pinepple, lentils, rice vinegar, onion, chives,and jalapeno together in a bowl.
Season with salt and pepper and set aside.
In a small saucepan over medium heat, prepare a balsamic syrup by simmering the balsamic vinegar until reduced to 1/4 cup in volume.
Season the foie gras with salt and pepper and sear in a very hot cast-iron skillet.**.
Flip and briefly sear the other side.
Toss the arugula and pineapple mixture together and place in the middle of four plates.
Place the foie gras on top of the greens and drizzle the balsamic syrup over the top.
Voila!
**Chef McGrath does not call for any oil on the foie gras prior to searing the medallions but I would suggest using a little Canola oil.