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Rhubarb And Fois Gras

  • Yield: 4 servings


  • 1 1/2 pounds rhubarb, chopped
  • 1 cup sugar
  • 2 tablespoons minced shallots
  • Juice of 2 lemons
  • 2 cups white wine
  • 8 (2-ounce) slices of fois gras
  • Garnish: long chives, 1 tablespoon chopped chives


  • In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.