Follow these steps for perfect results
foie gras
scored
yellow peppers
roasted and peeled
fresh pineapple
diced
mole
prepared
fresh chives
clipped
chicken stock
dried mango
fresh pineapple
chopped
sherry
cinnamon sticks
chipotle pepper
seeded and chopped
white onion
peeled and chopped
fresh garlic
sliced almonds
sliced
sesame seeds
ground cloves
ground
ground allspice
ground
bittersweet chocolate
worcestershire sauce
corn tortillas
fried and cut into strips
safflower oil
Preheat a charcoal grill until the coals are white hot.
Score the foie gras with a sharp knife.
Salt the foie gras liberally with Kosher salt.
Place the foie gras on the grill and cover to prevent flame-ups.
Turn the foie gras after 2 to 3 minutes.
Cook on the other side until it's medium rare (about 2-3 minutes).
Toast all dry spices and chilies until dark in a 350 degree oven (for the mole).
Combine all mole ingredients in a pot.
Bring the mole mixture to a rapid boil.
Reduce heat and simmer for 20 minutes.
Puree the mole sauce in a blender.
Add Kosher salt to the mole sauce to taste.
To serve, place the roasted peeled peppers in the center of the plate.
Garnish with diced pineapple.
Using a squirt bottle filled with mole sauce, paint the plate liberally.
Place the cooked foie gras in the center of the plate, on top of the roasted peppers.
Garnish with fresh chives.
Expert advice for the best results
Use high-quality bittersweet chocolate for the mole.
Adjust spice level of the mole to your preference.
Make the mole sauce a day ahead for better flavor.
Everything you need to know before you start
20 minutes
Mole can be made ahead.
Modern, artistic plating.
Serve with a side of rice or quinoa.
Garnish with microgreens.
Complements the richness of the foie gras and mole.
Provides a refreshing contrast to the rich flavors.
Discover the story behind this recipe
Fusion of Mexican and French culinary traditions.