Palace Arms 321 17th St. Denver, CO Phone: 303-297-3111 Fax:303-297-2954   WELCOME|MENU|CHEF|RECIPES|MAP Hudson Valley Foie Gras “Monte Cristo” Yields: 1 serving INGREDIENTS 4 oz foie gras, 3/4-inch thick 2 oz Micro Upland Cress lemon and extra-virgin olive oil 2 two-square-inch pieces brioche 1 oz quince and persimmon preserves (see ingredients) 2 egg wash cracked black pepper Kosher salt diced Fuyu persimmon Sauternes Gastrique (see ingredients) INGREDIENTS: QUINCE AND PERSIMMONS PRESERVES 2 Fuyu persimmons, peeled and diced 2 quince, peeled and diced 1 cinnamon stick 2 T sugar METHOD Spread a 1/4-inch thick layer of preserves onto the brioche and sandwich. Dip brioche into egg batter and pan fry until golden brown. Toss Micro Upland Cress in lemon, extra-virgin olive oil and salt and pepper. Season foie gras with Kosher salt and cracked black peppercorns. Sear foie gras on both sides until brown and soft. METHOD: QUINCE AND PERSIMMONS PRESERVES Mix together all ingredients and roast in a pan covered with foil until soft at 350 degrees for approx. 45 minutes. Purée in a food processor until smooth. Let cool; set aside. INGREDIENTS: SAUTERNES GASTRIQUE 1 C sugar, caramelized 1/2 C water 1 bottle Sauternes METHOD: SAUTERNES GASTRIQUE Mix sugar and water until it turns a light amber color, add bottle of Sauternes and reduce until it reaches a syrupy consistency. Keep warm. TO FINISH Place the Monte Cristo in the middle of the plate, place dressed greens on top, place foie gras on top of greens and drizzle with Sauternes Gastrique. Sprinkle the plate with the diced Fuyu Persimmons. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Palace Arms and remember to use your American Express Card.