Foie Gras Smoked Goose Breast And Black Eyed Peas Vinaigrette Recipes

FOIE GRAS

Steps:

• Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

FOIE GRAS, SMOKED GOOSE BREAST AND BLACK-EYED PEAS VINAIGRETTE

Steps:

• Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
• Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
• Top peas with equal portions of greens.
• Top greens with equal portions of ham and goose breast.
• Sprinkle foie gras with salt and pepper.
• Heat a skillet until red hot and smoking. Do not add oil.
• Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
• Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.

SMOKED FOIE GRAS WITH GRAPE SAUCE

Steps:

• Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;

BLACK-EYED PEAS VINAIGRETTE

Steps:

• Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
• Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
• Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
• Put vinaigrette sauce into mixing bowl.
• Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.