My foie gras obsession is well documented.
Calf’s liver was a staple of my diet growing up, but when I was first introduced to the fatty duck liver shortly after moving to Philadelphia, it was love at first sight. Rich, pungent and perfectly seared my first experience with foie was at Stephen Starr’s POD at a birthday celebration. I didn’t know anything about the politics of fattening geese and ducks for enlarged livers. I didn’t know that the price of foie made regular eating cost prohibitive or that it would raise my cholesterol levels off the charts. Only that it was something I had to have again and again.
And I have. Over the years I’ve had it seared, in a torchon, mousse of quail’s liver foie gras… even foie gras ice cream. So you can imagine my excitement when I wandered into the diBruno’s grocery store on Chestnut street to find fresh foie on sale for $19.99 a pound. I had stopped in to buy duck breast to cure another prosciutto with the promise to myself that I wasn’t going to buy anything else.
But c’mon. Twenty dollars a pound? I couldn’t resist. As I waited in the checkout line with my duck’s breast and pound of foie (and a mozzarella with creme fraiche; I figured I’d already broken my promise to only buy duck) I started planning a dinner in my head.
Something simple. A protein bomb of two 16oz locally raised ribeye steaks, seared foie gras, lima beans and Claire’s always delicious chopped brussels sprouts.
The ribeyes came from Whole Foods and cost more than my discounted duck livers; but when I saw the extra thick marbled cuts in the butcher’s case I knew they were perfect. The noble brussles sprout, which has the distinction of being my favorite vegetable, also came from Whole Foods and were gigantic.
Prep time was almost nonexistent; I rubbed the steaks with a quick mix of seasoning while Claire sauteed the sprouts and put our skillet over high heat until it started smoking. Added oil and waited for thatto start smoking, and dropped the steaks in and jumped back while they started splattering and sputtering.
In a second skillet I seared a few slices of foie trying to keep the timing just right. The steaks were about 1.5″ thick, so I had to keep an eye on them as I seared the livers. The incredibly hot skillet seared the spice rub to crisp perfection, with the insides still cold and tender. Claire’s sprouts were brilliantly green and crunchy… the whole dinner was worth the now mounting costs.
Best yet, I still have half of the steak chilling in the fridge to be cubed and eaten cold.
A perfect dinner with the perfect little Chef.