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View Gallery Photo: Christopher Hirsheimer

SERVES 8

Always elegant, savory foie gras lends itself to a number of preparations, including this inventive one from the Four Seasons in New York City.

2 tbsp. butter
1 ripe pineapple, peeled, cored, and diced
1⁄2 cup sugar
1⁄2 cup rice wine vinegar
1⁄2 cup pineapple juice
2 tbsp. roasted pistachios, shelled, chopped, and toasted
1 1⁄2 lbs. fresh whole foie gras, sliced into 16  1⁄2"-thick
   pieces
Salt and freshly ground black pepper
8 tbsp. balsamic vinegar
8 sprigs chervil

1. Melt butter in a medium saucepan over medium heat, then add diced pineapple, sugar, rice wine vinegar, and pineapple juice. Bring mixture to a boil, reduce heat to medium-low, and simmer until juices have evaporated and the pineapple is soft, about 1 hour. Remove from heat, stir in chopped pistachios, and set aside.

2. Season foie gras slices to taste with salt and pepper. Sear foie gras in a large nonstick skillet over high heat until nicely browned on both sides and medium-rare in the middle, about 1 minute each side.

3. Divide pineapple mixture among eight plates. Arrange 2 slices of seared foie gras on top of each mound of pineapple, then drizzle with balsamic vinegar. Garnish each serving with a chervil sprig.

This article was first published in Saveur in Issue #32