MOM'S BOX FOIE GRAS DUMPLINGS WITH HONEY-SHALLOT SYRUP
Steps:
- To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour. To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick. Repeat with the remaining dough. To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Place another wrapper on top pressing down around filling to remove excess air. Crimp the edges together. Continue with remaining filling and wrappers.
- For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again. Do not over puree as it could break the filling. Remove from processor and fold in the chives. Season. Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through. Remove and keep warm until serving. Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots. Deglaze with both vinegars and reduce by 80 percent. Add honey and check for seasoning. Keep at room temperature.
- PLATING Zig-zag syrup on a plate and top with dumplings.
- BEVERAGE Brut Rose Champagne, Schramsberg
- Mom's recipe for dough: .
CRISPY FARM RAISED POUSSIN WITH FOIE GRAS, ARMAGNAC SAUCE, ASPARAGUS, AND MORELS
Steps:
- Poussin and garnish: In a large bowl, combine the water and fleur de sel. Soak the poussin in the salted water for 5 to 6 hours. Remove poussin from water, dry off, and add salt and pepper to skin side only.
- Preheat oven to 550 degrees F.
- Heat a saute pan and add the vegetable oil. When the oil is just beginning to smoke, place the poussin skin side down in pan. Place in a 550 degree F oven for 8 minutes. Remove from oven and finish on the stovetop until deep golden brown is achieved. Remove and set aside, do not wash pan.
- Heat the remaining vegetable oil in a saute pan. When the pan is hot, sear the foie gras on both sides. When the fois gras is soft to the touch, remove, and set on a plate. It is very important not to burn the fat of the foie gras, so do not get the pan too hot.
- Deglaze the pan with Armagnac. Combine the veal stock, foie gras, and pan juice and add to the blender. Blend on low speed until foie gras is completely incorporated. Place in a small saucepan, bring to a simmer and season with salt and pepper.
- Remove excess fat from the chicken pan and saute white asparagus and morels in pan. Season with fleur de sel, pepper, and a pinch of chopped tarragon.
- To serve: Place white asparagus and morels on plate, sauce around vegetables, and place poussin on top skin side up.
MOREL SAUCE
Provided by Food Network
Yield ample to sauce 6 servings
Number Of Ingredients 7
Steps:
- Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
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.
GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE
Steps:
- To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
- Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
- *Fatted duck or goose livers available in specialty food stores.
More about "morel foie gras recipes"
VENISON STEW WITH MORELS & FOIE GRAS - RECIPE WITH …
Web Sep 19, 2014 100g duck foie gras, partially cooked 100g morels, fresh or dried (weight when rehydrated) 50g unsalted butter Salt Espelette …
From meilleurduchef.com
4.8/5 (12)Category GameServings 6Total Time 1 hr 30 mins
From meilleurduchef.com
4.8/5 (12)Category GameServings 6Total Time 1 hr 30 mins
See details
FOIE-GRAS-STUFFED MORELS AND ONTARIO CORN SOUP
Web Sep 7, 2010 1 garlic clove, minced 1 bay leaf 1 cup onions, chopped 1 cup leeks, chopped 1 cup vegetable broth or chicken stock 1 ½ cups …
From theglobeandmail.com
Author Massimo CapraEstimated Reading Time 2 mins
From theglobeandmail.com
Author Massimo CapraEstimated Reading Time 2 mins
See details
PAN-SEARED FOIE GRAS | LEITE'S CULINARIA
Web Dec 26, 2017 Cook the pan-seared foie gras and wine sauce. Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste …
From leitesculinaria.com
From leitesculinaria.com
See details
FOIE GRAS RECIPES - GREAT BRITISH CHEFS
Web Foie gras terrine. by Stephen Crane. Foie gras ballotine with ceps, plum purée and brioche. by Tony Fleming. Duck, mushroom and foie gras. by Adam Handling. Foie gras with rhubarb and duck breast. by Alan …
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO PAN SEAR FOIE GRAS - SERIOUS EATS
Web Jun 27, 2022 For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least …
From seriouseats.com
From seriouseats.com
See details
MORELS STUFFED WITH FOIE GRASS – LAUMONT UK
Web Morels stuffed with foie grass – LAUMONT UK SHIPPING TO UK & EUROPE IN 24H | WORLDWIDE 48H-72H. LAUMONT FRESH TRUFFLE PRESERVED TRUFFLE DELIGHTS & SEASONING DRIED …
From laumontshop.uk
From laumontshop.uk
See details
RECIPES WITH MORELS - MOREL MUSHROOM TIPS & USES
Web Place your morels in clean paper bags, about 8 to 12 ounces of mushrooms per bag. Limiting the amount in each bag keeps the mushrooms from crushing each other, and breaking the honeycombed caps. You can …
From dartagnan.com
From dartagnan.com
See details
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
Web Jan 24, 2023 garlic cloves, chives, sea salt, foie gras, brown sugar, raisins and 2 more Creme Brulee with Foie Gras Lolibox foie gras, milk, brown sugar, creme fraiche, salt, ground black pepper and 1 more Duck Confit …
From yummly.com
From yummly.com
See details
DUCK AND MUSHROOM RAVIOLI WITH FOIE GRAS CREAM | ISIGNY SAINTE-MèRE
Web Method. Place the flaked duck, ricotta, mushrooms, salt and pepper in a food processor. Combine to make a smooth stuffing. Set the stuffing aside in the fridge. To make the …
From isigny-ste-mere.com
From isigny-ste-mere.com
See details
PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE | D'ARTAGNAN
Web Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan …
From dartagnan.com
From dartagnan.com
See details
FOIE GRAS RECIPE WITH RHUBARB & DUCK BREAST - GREAT BRITISH CHEFS
Web Drain the rhubarb from the bag, reserving the liquid and allow to cool. 300g of rhubarb. 230g of sugar. 170ml of water. 1 vanilla pod, split and deseeded. 8. Now cure the duck …
From greatbritishchefs.com
From greatbritishchefs.com
See details
DUCK FOIE GRAS, MOREL, CHERRY AND CHOCOLATE SAUCE
Web Bring the water to the boil containing the almonds, incorporate the cocoa, the vinegar and the starch. Boil for 2 minutes, blend and strain. Keep chilled in a pipette.
From edouard-artzner.com
From edouard-artzner.com
See details
CHEF'S RECIPE: FOIE-GRAS-STUFFED MORELS AND ONTARIO CORN SOUP
Web 1 tablespoon Panko breadcrumbs 4 ounces fresh foie gras or foie gras terrine Salt and pepper to taste 12 large, firm, fresh morels, brushed ½ ounce brandy Method Preheat a …
From theglobeandmail.com
From theglobeandmail.com
See details
MOREL FOIE GRAS – RECIPES NETWORK
Web Jun 3, 2014 Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love