Foie Gras Pithivier with Caramelized Pineapple and Membrillo Vinaigrette
I first learned to make pithiviers when I worked in Bordeaux in 1981. Pithiviers are savory, free-form double crust puff pastry tarts. I created this recipe when I cooked at the 2002 Olympics in Salt Lake city. It’s tricky and a little complicated, but if you take your time with it, the results are well worth the effort.
Ingredients
Yield: 6 Servings
1/2 lb - fresh Grade A Hudson Valley Foie Gras
6 oz - fresh pineapple, small dice
12 2 1/2" round of puff pastry
1 - beaten egg yolk
1 oz - fresh shallot, very finely diced
3 oz - membrillo liquor
1 oz - fresh lime juice
2 oz - rendered fat from the foie gras
1 - beaten egg yolk
Instructions
De-vein the foie gras and cut into medium dice.
Saute the foie gras in a very hot skillet until still raw in the center. Let it cool to room temperature.
Reserve 2 oz of the rendered fat from the foie gras.
In another pan, over medium heat, cook down the pineapple until most of the juices have evaporated and the pineapple begins to brown and caramelize and is quite sticky. Let it cool to room temperature.
To make the vinaigrette Combine the lime juice and the membrillo and reduce by half.
Soften the shallots in some of the reserved foie gras fat and whisk in the lime membrillo liquid. Let it cool but not solidify. Re-whisk as needed.
To assemble, pre-heat an oven to 400 degrees.
Place a small spoonful of foie gras in the center of 6 of the puff pastry rounds.
Place a smaller spoonful of pineapple on the foie gras.
Drizzle with a little of the vinaigrette.
Top with the remaining puff pastry rounds and crimp the edges to seal tightly.
Brush each pithivier lightly with the egg yolk and bake for about 10-15 minutes at 400 degress until the puff pastry rises completely and browns.
Serve warm and drizzle with a little of the remaining vinaigrette.
