#FoieTheWin – HVFG Social Media Chef Challenge

Hudson Valley Foie Gras strives to serve chefs in everything that we do. Hudson Valley founder, Michael Ginor, has traveled the world promoting and collaborating with the best chefs working in diverse cities and culinary traditions for over 20 years. Without the creativity and persistence of chefs, we would not be the premiere producer of duck and foie gras products in the country.

We are pleased to continue this tradition with our new social media-based Chef Challenge: #FoieTheWin

We’ll regularly feature a new dish from a new chef across our social media platforms and in a blog post on our website. “Foie-the-win” winners will be selected from posts on Instagram, Twitter, or Facebook by chefs using HVFG foie or duck products. In addition to being featured across Hudson Valley’s web presence, we’ll also provide a gift to the winning selection: a Hudson Valley torchon, ‘Foie Gras…A Passion’ cookbook, and rendered duck fat.

To be considered just tag us or post to our page on Facebook, Twitter, or Instagram:
HVFG on Facebook: www.facebook.com/hudsonvalleyfoiegras
HVFG on Twitter: twitter.com/HudsonValleyFG / @hudsonvalleyfg / #hvfg
HVFG on Instagram: instagram.com/hudsonvalleyfoiegras / @hudsonvalleyfoiegras / #hudsonvalleyfoiegras

Previous #FoieTheWin Winners:

October 2015 – Foie Gras, Persimmon, Kumquat and Minus 8 by Chef Mei Lin

November 2015 – Country Pate of Foie Gras, Pork Belly and Pork Shoulder by Chef Tomas Prado

November 2015 – Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussel Sproats, Roasted Pumpkin, and Black Garlic Browth by Chef Tony Adams

Foie Gras | Persimmon | Kumquat | Minus 8
by Mei Lin

Foie-the-win! – HVFG Chef Challenge – October 2015

Our very first ‘#FoieTheWin’ Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson Valley Instagram follower and chef, Mei Lin. On Twitter @meilin21 – On Instagram @meilin21

Ingredients
1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
3 Fuyu Persimmons (firm but ripe)
200g Rice Vinegar
200g Mirin
300g Minus 8 Vinegar
50g Toasted Hazelnuts
Pickled Kumquats, thinly sliced
EVOO
Chervil Sprigs

Method
Preheat oven to 350 degrees, place hazelnuts on a sheet tray, toast until golden brown.

Slice Persimmon in pieces and punch out with small ring cutter

In a small sauce pot bring mirin up to a boil, turn off the burner then add thinly sliced kumquats.

Cut 2 large pieces of foie gras and score. In a hot pan, on med high heat, place the scored side down when searing. Make sure not to over sear and burn foie gras.

Take foie out of the pan, and let it rest.

Add persimmons to the pan and deglaze with the minus 8 vinegar.

Plate and serve!