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Ingredients 所需材料

For the Orange Purée 柑橘酱

1 whole orange, scrubbed clean

1 整粒橙子,擦洗干净

1 stick cinnamon

1 肉桂棒

1 clove star anise

1 丁香八角

3 cups sugar

3 杯白糖

3 cups water

3 杯清水

Kosher salt

For the Foie Gras 鹅肝

1 slabs foie gras, lightly scored in a hashmark pattern on one side

1 块鹅肝,在一侧用井号图案轻轻刻化

Freshly ground black pepper


1 tablespoon finely sliced chives

1 汤匙细青葱

Coarse sea salt


1 tablespoon finely diced candied orange peel

1 汤匙切碎的橙皮

Make the Orange Puree: Use the tip of a sharp knife to cut several slits in the skin of the orange.

制作柑橘酱 : 用锋利的刀尖在橙皮上切几道口子

Combine cinnamon, clove, sugar, and water in a small saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to the lowest setting. Add orange to pot. Place a clean kitchen towel or a paper towel over the top of the pot, pushing it down until it is in contact with the liquid to keep the orange moist on all sides. Cook until orange is completely tender, about 1 hour. Discard cinnamon and star anise.


Transfer orange to the jar of a blender and add a cup of cooking syrup. Blend on high speed until completely smooth, adding more syrup as necessary to reach a nice gel-like consistency. Season with a pinch of salt and press through a fine mesh strainer. Set aside. Reserve orange syrup for another use


For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. Cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

鹅肝 : 在盘子或砧板上铺上双层厨房纸巾,然后用盐和胡椒抹在鹅肝的两面。用高温加热小煎锅至少3分钟,然后将鹅肝加入煎锅中,面朝下。每隔几秒钟轻轻旋转煎锅,直到第一面呈深褐色和酥脆,耗时大概30秒。然后轻轻的将鹅肝翻面,再煎30秒,之后转移到盘子上静止1分钟。

Spoon some orange puree onto serving plates and place 1 slice foie gras. Top with chives, coarse sea salt, and candied orange peel. Serve immediately with lightly dressed greens.


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