Seared Cointreau Cured Hudson Valley Foie Gras

For 8 Appetizer Servings

Ingredients

Served with Pickled Onions and Fennel Tempura

Marmalade:
2 cups (450g) fresh kumquats, seeded and thinly sliced and marinated with 1 cup (230g) granulated sugar overnight
1 cup (25cl) plus 2 Tbsps Cointreau
2 Tbsps rice wine vinegar
2 Tsps fresh ginger, peeled and minced
1 Tbsp. fennel seeds, toasted in dry skillet

Cointreau cured foie gras:
1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes
coarse salt
3 cups (75cl) Cointreau

Cointreau glaze:
1 Tbsp. (30g) unsalted butter
1/2 cup (115g) white onion, peeled and minced
1/2 cup (12cl) Cointreau
1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g)
-salt
-black pepper, freshly ground

Preparation

Marmalade:
1 - Place kumquats, sugar, rice wine vinegar and ginger in saucepanover medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 - Stir in Cointreau and seeds; reserve in refrigerator.

Cointreau cured foie gras:
1 - Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours.

Cointreau glaze
1 - Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2 - Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.
3 - Heat skillet over medium heat; slice foie gras into 3/4" (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade.