Tandoori Spiced Foie Gras Satays with Pineapple Chutney

by Jake Klien

Makes 4 satays

1 4 ounce piece of foie gras cut into 4 equal pieces
1 tablespoon tandoori spice
salt to taste
4 bamboo skewers

Place one piece of foie gras on each skewer.  Season all of the satays with the tandoori spice and salt.  Over high heat, grill each side for about a minute or until the foie gras begins to caramelize.

 For the sauce:

½ cup fresh pineapple juice
¼ cup finely diced fresh pineapple
2 tablespoons sugar
1 tablespoon rice vinegar
2 pieces star anise

Put all of the ingredients into a non-reactive sauce-pot.  Over medium high heat, bring the sauce to a boil.  Reduce the heat to medium and allow the sauce to simmer until it has reduced by a third or is thick enough to coat the back of a spoon.  Remove the star anise before serving.