Foie Gras Parfait With Madeira Jelly Recipes

FOIE GRAS TOASTS WITH SAUTERNES GELEé

Steps:

• Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
• Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
• Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
• Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
• Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
• Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
• Preheat oven to 450°F with rack in upper third.
• Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
• Top toasts with foie-gras-and-gelée stacks.

FOIE GRAS PARFAIT WITH MADEIRA JELLY

Steps:

• Place the liver in a large bowl, and pour the milk over it. Cover and set aside at room temperature for 1 1/2 to 2 hours. You want the liver to soften and to look and feel like a giant piece of Silly Putty. When you have that consistency, take the liver out of the bowl, put it on paper towels, and pat it dry. Throw out the milk.
• Preheat the oven to 325°F (165°C). Put the cream in a small saucepan and place it over high heat.
• Now, here's the weird part: Using a table knife, split the liver in half lengthwise. There will be veins and nerves and bile ducts. Basically, anything you see that is red or green should be taken out. It's not a big deal if you don't remove it all. Just get what you can. Pat both halves dry.
• Cut the liver into cubes. The smaller they are, the easier on your blender or food processor. Put the cubes in a large, wide bowl; add the brandy, sugar, and a healthy sprinkle each of salt and pepper; and turn the cubes gently to coat them on all sides.
• Put the cubes in a blender or food processor and pulse until the cubes are all gone and you are left with a creamy consistency. Add the egg yolks and whole eggs. The cream will be at a boil by now, so take it off the burner. You want to pulse for about 10 seconds, add some cream, pulse for 10 seconds more, add a little more cream, and then pulse again. Continue like this until all the hot cream is added and the liver is smooth and creamy, like a frothy McDonald's milk shake.
• Pour the liquid liver through a coarse-mesh sieve into a bowl with a spout or a large measuring pitcher. You need to strain out any nasty bits you may have missed before. Divide the mixture evenly among 10 to 12 ramekins or jam jars, 1/2 cup (125 ml) each. Select a baking dish just large enough to hold the ramekins without touching (you may need to use 2 baking dishes or bake the parfaits in batches), and line the bottom with a double layer of paper towels. Place the ramekins in the baking dish.
• Pull out the oven rack, put the baking dish on it, pour the boiling water into the baking dish to reach about halfway up the sides of the ramekins, and push in the oven rack. Bake for 25 minutes, then pull out the oven rack and lightly shake the ramekins. If the liver wobbles stiffly, you're ready. If not, push in the rack and bake for another 5 to 8 minutes, then test again.
• When the parfaits are ready, remove them from the baking dish and let them cool to room temperature. If you are using the truffle shavings, arrange some on top of each parfait. Cover the parfaits and refrigerate until chilled. Top with the jelly as directed, then re-cover and return to the refrigerator as directed. The parfaits will keep for up to 4 days. Remove from the refrigerator about 10 minutes before serving with the toasted brioche.
• Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
• In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat. When hot, remove from the heat. Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.
• If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly. The layer should be 1/8 inch (3 mm) thick. If not using for the parfaits, pour the warm liquid into a jar with a tight-fitting lid and refrigerate. It will keep for up to 7 days. When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.