Pan-Seared Hudson Valley Foie Gras on Toasted Foccaccia with fig compote and honey lavender reduction was served as part of the InterContinental New York Barclay's Honoring the Honey tasting menu.
- 4 Slices (2.5 oz) of raw duck foie gras
- 4 3-Inch of focaccia bread
- 6 Fresh figs
- 3 tablespoon brown sugar
- 1 tablespoon fresh lavender
- 4 tablespoon honey
- 4 ounce demi glace
- 1 tablespoon unsalted butter
- 1/2 cup red wine
- Kosher salt, cracked pepper, micro greens for decoration
- Cut figs in half and remove skin, cut into small pieces. Heat butter, brown sugar, half of the honey and chopped lavender in small sauce pan, add figs. Stir until mixture becomes a puree and cool. Slice and toast Foccaccia.
- Season fois gras on both sides with Kosher salt and cracked pepper. Place fois gras directly into non-stick pan heated to medium temperature. Sauté fois gras for one minute only on each side. Once softened, remove fois gras from pan and place on top of toasted Foccaccia.
- In a sauce made, add remaining honey - boil for a couple of minutes until slightly brown, deglaze with red wine, with whisk, combine honey and red wine. Reduce to half and add demi glace. Boil again – reduce a little more until sauce achieves a smooth consistency. Remove from heat. Add butter and arrange on place around the Foccaccia. Add micro greens on top of foie gras and top with cherry tomato cut in half for decoration.
Trained in French, Asian, and Caribbean cuisine, Chef Serge’s 24-year career is benchmarked by exceptional culinary creation, kitchen and service team management and quality performance. He successfully opened new restaurant operations including Les Arcs 1800 in Martinique and French Mercure at Novotel in Vietnam. He is now the executive chef at the InterContinental New York Barclay.