(This is Post 1 in a four-part series - Valentine's Day Dinner)
Setting the stage for an extravagant dinner can be problematic. You want to give the diner an idea of what's to follow, but you don't want to jump the shark. I felt that each dish in my Valentine's Day dinner was going to be sumptuous and decadent, so that was the direction in which I would head:
Duck Foie Gras with Orange Rum Reduction
Zest of four mandarin oranges
1 2x4-inch slice duck foie gras, halved
1 tablespoon butter
Juice of four mandarin oranges
3 ounces dark spiced rum
Salt and pepper to taste
Supreme of one mandarin orange (pith and ends removed), diced
Press the zest into one side of the foie gras slices, wrap tightly with plastic wrap and refrigerate until ready to cook.
In a small saucepan, melt the butter on medium high heat. Add the orange juice and rum and bring to a boil. Turn heat to medium and reduce to half volume.
Heat a small skillet to almost smoking. Unwrap the foie gras, sprinkle with salt and pepper to taste and sear zest-side down for one minute. Turn foie gras and turn off burner. After one minute, place each slice of foie gras in the center of a small plate. Drizzle with sauce and top with orange supremes. Serves two.
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