Grilled smoked foie gras with burnt rhubarb vinaigrette
For the burnt onion jam
Two ½-inch thick slices large red onion
½ cup balsamic vinegar
For the foie gras
2 medium stalks rhubarb (8 ounces total)
4 handfuls pea shoots
12 ounces Grade A (duck) foie gras, cut into 4 equal slices
Kosher salt
Freshly ground black pepper
1 cup balsamic vinegar, plus more for garnish
¼ cup sugar
1 bunch fresh thyme (for smoking)
For the burnt onion jam: Heat a grill pan over high heat. Place the onion slices in the pan; cook for about 8 minutes, turning them over halfway through, or until softened and thoroughly charred on the edges. Transfer to a cutting board to cool completely; finely chop. Scrape into a medium bowl; gradually work in the balsamic vinegar to form a jammy paste. (You may not need the entire amount of vinegar.) Keep the pan over high heat.
For the foie gras: Use a mandoline or very sharp knife to cut eight 2-inch long strips from one of the rhubarb stalks; the strips should be so thin that they are almost translucent. Lay them in the grill pan; cook for about 1 minute, until you see char stripes forming, then transfer to a plate. Reserve for garnish. Cut the remaining rhubarb into ½-inch pieces; add half to the still-hot pan and cook for about 4 minutes, until lightly charred on the edges and softened. Stir into the burnt onion jam.
Add the pea shoots to the grill pan (still over high heat); cook for about 15 seconds or until charred in spots. Transfer to a plate.
Trim and reserve the exterior of the foie gras slices; place those trimmings in a large saute pan and cook over low heat, to render some fat. Increase the heat to high.
Use a sharp knife to score a crosshatch pattern on one side of each of the four 3-ounce foie gras pieces. Season them lightly on both sides with salt and pepper. Add them to the pan, scored sides down; cook until well browned, then turn them over and cook on the second side until lightly browned. Reduce the heat to medium; cook for about 3 minutes, constantly spooning/basting the rendered fat over the foie gras pieces. Transfer the seared foie gras pieces to a metal or flameproof plate. Increase the heat to medium-high.
Stir the remaining diced rhubarb into the pan to coat, then add the balsamic vinegar and sugar, stirring to incorporate. Reduce the heat to low; cook until the mixture has reduced and is syrupy, about 10 minutes. Stir in the burnt onion jam and season lightly with salt and pepper.
Place the thyme in the bottom of the stovetop smoker, then arrange the seared foie gras pieces in the top of the smoker. Use a lighter or lighted match to start burning the thyme; quickly close the lid to briefly smoke the seared foie gras. Open the lid. Discard the thyme once it has thoroughly cooled.
Divide the burnt onion jam among individual plates, spooning it at the center of each one. Place a piece of the smoked, seared foie gras on top. Garnish with the charred pea tendrils and the seared, striped slices of rhubarb. Drizzle the plate with a little balsamic vinegar. Serve right away.
Serves 4