Foie Gras with Date Purée and Pomegranate
Middle EasternHardVeganDairy-FreeGluten-Free

Foie Gras with Date Purée and Pomegranate

A delicious middle eastern dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

113 min

Serves

8

Rating

0.0 (0)

Ingredients

  • 1/4 pound Medjool dates (packed 1/2 cup)
  • pitted
  • 1/2 cup boiling-hot water
  • 1 tablespoon plus 1 teaspoon pomegranate molasses
  • 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
  • 1 (6 1/2-ounces) block foie gras
  • chilled
  • Garnish: pomegranate seeds (from 1 pomegranate)

Instructions

  1. 1

    Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes.

  2. 2

    Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid.

  3. 3

    Add pomegranate molasses and purée until smooth.

  4. 4

    Preheat broiler.

  5. 5

    Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).

  6. 6

    Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.) Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise.

  7. 7

    Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut.

  8. 8

    Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Cooking Timer

01:53:00
Custom Timer (minutes)

Recipe Info

Prep Time:29 min
Cook Time:84 min
Total Time:113 min
Difficulty:Hard
Servings:8