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Fegato Grasso(Hudson valley foie gras torchon, quince puree, brioche toast) recipe
Executive Chef Theo Schoenegger demonstrates New Year’s Eve 2010 menu at Sinatra Restaurant in Wynn & Encore Casino and Resort in Las Vegas, Nevada
Serves 4 guests
Ingredients:
4 2oz foie gras tourchon (slices)
2 quince (peeled and cubed)
1 cup sweet wine
1 orange rind
1 lemon rind
4 brioche toast slices
1 teaspoon aged balsamic vinegar
1 teaspoon pomegranate reduction
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