Well it’s the beginning of the cherry season and my thoughts turn to La Madeleine. It was at this 2 star Michelin restaurant here in Sens, that I had a hot appetizer of sauteed foie gras with cherry sauce. Patrick Gautier only serves this, of course, during the cherry season. I don’t recall how we ended up here one year in late May, early June but that was the last time, and since then I have been obsessing over this plate.
I wanted to make it myself but I was intimidated by the sheer rawness of raw foie gras. It appears fragile, yet aggressive in a challenging kind of way; “I will be hard to cook and you can completely screw this up, not to mention the price you’re paying.” Well! Human being intimidated by a goose liver? Not. It was the cherry pitting that gave me pause.
I was absolutely sure I had a cherry pitter; why not, I have lots of things I never use. Unfortunately, if I do own one, it is either in New York, Senegal or somewhere in a box in the garage here in Sens. I found a video on how to hand pit cherries but you needed a paper clip. Seriously, I couldn’t find a paper clip anywhere but I had a hair pin. Worked. But I want you to check out this video and decide how you want to spend the short time you have on this earth. Comments welcomed.
I loved making the cherry sauce. I just knew it was going to be stellar!
I purchased a braided brioche loaf. I sliced, toasted and cut it into rounds. Very nice.
So what did I do about the intimidating goose liver? I went to the boutique around the corner that specializes in products from the Perigord province of France and showcases foie gras in all it’s forms. I bought 4 perfectly sliced medallions of goose liver. And voila!
Sauteed Foie Gras sur Brioche with Cherry Sauce
4 medallions of uncooked foie gras
4 toasted rounds of brioche
1 lb of pitted cherries
3 tbsp balsamic vinegar
3 tbsp sugar
3/4 cup red wine
1/4 cup shallots, minced
1 cinnamon stick
1 cup chicken broth
1 tbsp cornstarch mixed with 1 tbsp water
2 tsp lime juice
Salt and pepper
Cook the vinegar and sugar over medium heat until sugar is dissolved and the mixture is reduced to a glaze. Add the wine, shallot and cinnamon stick and boil until the liquid is reduced to about 1/4 cup. Add the broth and cherries and simmer for 5 minutes. Remove the cinnamon stick and stir in the cornstarch, simmering for 2 minutes. Stir in the lime, salt and pepper to taste. Cover and keep warm.
Heat a non-stick pan over high flame and sear the foie gras medallions about 30 seconds per side. Place on the brioche toasts and top with cherry sauce.
Beverage suggestions: Fleur de Perigord Rose