Matthew Cannelora of Quinn’s Pairs Geuze With Seared Foie Gras

October 26th, 2010 · 2 Comments · Beer & Food

This is part of a series of posts inviting local beer industry professionals to pair a beer with a dish, including a recipe so that readers can try the pairing at home.

Name & Position: Matthew Cannelora – Bartender at Quinn’s Gastropub
Dish: Seared Foie Gras with Persimmon on Brioche Toast
Beer Pairing: Oud Beersel Geuze

What Matthew has to say about the pairing: Seared Foie isn’t for everyone, and by no means is unfruited sour ale for everyone either. But, weird is almost it’s own appeal to me when trying new food and beer. The style of Geuze is typically yeasty, but in a lighter form than found in German weisse beers, closer to Champagne. I’ll take a geuze with a cheese plate over almost any wine available by the glass. With hot dishes, the slim body of the geuze is invited out to play. When you take a bite of barely seared foie, with the tang and sweetness of a reduced fruit, the highly carbonated geuze cuts straight to the palate, the semi-sweet tartness bringing out the sugars from the dish, while the rich, mouth filling foie gets into every little bubble of the very active beer. The flavors of unripe kiwi and apple I get from Oud Beersel Geuze almost provide their own accompaniment to the foie itself, but with the brioche to give the plate a foundation, the bready-barnyard flavors of the geuze can then find a friend with the dish. So, carbonation to foie, unfruit to fruit, and barnyard yeast to brioche. Plus the added benefit of telling fancy friends, “Come over Tuesday. Yeah sure, got some special order foie gras. And beer.”

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For purchasing foie, believe it or not, I’ve heard good things about products from Amazon.com. Make sure you’re buying raw foie, not pate. Follow the preparation instructions that come with the product. Now, this dish is deceptively simple. Not a lot going on, but every step is volatile. Once foie is cleaned and properly prepared, cut into roughly 3 ounce portions. Cross score both sides each piece and sear in an oven safe sauce pan on medium high heat, and once both sides are just barely seared finish in the oven at around 300, until each piece is right at rare. Drain drippings into a saucepan for later. Set on paper towels to rest. Cut persimmon into skinned rounds, keeping the scraps, and just lightly sear pieces, seasoning with salt and sugar. Take persimmon scraps and put in saucepan with foie drippings and champagne vin, and reduce until thick. For the brioche, simply buy a loaf at your local bakery, slice, trim crusts, lightly brush each slice with butter and toast in the oven. To plate it up, just place the toast in the center of a small plate, add a piece of foie off center on the toast, with persimmon slices next to it, and drizzle the reduction all around. Enjoy.

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2 Comments so far ↓

  • Dan O'Leary

    I’m not a Vegan, Vegetarian, or even typically vocal on animal rights, but I have to draw the line at Foie Gras. If you don’t know how Foie Gras is made, you should.

    It is produced by the intentional force feeding of a duck or goose more food than they would eat in the wild, and much more than they would voluntarily eat domestically. This deposits large amounts of fat in the liver, and we call it Foie Gras. -from wikipedia

    http://en.wikipedia.org/wiki/File:Foiegras4.jpg

    Hate me as much as you like, but that’s just cruel.

  • stay informed

    the picture linked to above shows how they feed ducks/geese in france and canada, but in the us its actually a lot more humane, not in cages, and there is absolutely no conclusive evidence that its cruel or harmful to the animal, but most likely just mildly uncomfortable. for a more balanced view of foie, i’d recommend reading the foie gras wars by mark caro http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=history+of+foie&x=0&y=0

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