PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, CABERNET ICE WINE REDUCTION
It was the middle of the Canadian winter and I was knee-deep in snow picking Icewine Grapes. Stephen Treadwell, chef at the acclaimed Queen's Landing Tiara Restaurant in Niagara-on-the-Lake, invited me for an Icewine favorite. Foie Gras (goose liver) is a true delicacy. Kevin Brauch, The Thirsty Traveler
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill.
- Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.
- Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc. To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots.
- Foie Gras: Cut the foie gras into 4 slices and score with a fork. Sear until golden brown on both sides in a hot pan. Remove from pan and place on a paper towel. Sprinkle with fleur de sel to season.
- Grill a small piece of white or milk bread; place in center of a plate. Add a teaspoon of peach preserve on the bread. Place hot foie gras on the peaches. Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil. Spoon sauce around and drizzle with ice wine syrup.
PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE
Steps:
- Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
- In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
- In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
- Pour sauce over foie gras scallops and serve.
FOIE GRAS WITH CARAMELIZED FRUITS
Steps:
- Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
- In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.
FIVE SPICE SEA SCALLOP WITH SEARED FOIE GRAS SERVED ON PARSNIP PUREE FINISHED WITH A PORT WINE FIG SAUCE
Steps:
- Season sea scallop on top and bottom with salt and five spice. Score foie gras medallion, season with salt and white pepper.
- In a very hot saute pan, add 1 tablespoon of the grapeseed oil and heat until just starting to smoke. Add scallops, sear on 1 side until crust forms, turn, sear until crust forms, cook until medium in center of scallop.
- Simultaneously, in another very hot saute pan, add 1 teaspoon grapeseed oil, allow to smoke. Add the foie gras and sear until crust forms on both sides, golden brown to medium dark brown, keep center foie gras rare to medium rare, about 1 minute per side. Remove foie gras from pan, place on paper towel to absorb excess oil. Warm parsnip puree in saute pan over low heat.
- Spoon 1 tablespoon warm parsnip puree in center of warm plate. Ladle or spoon port wine fig sauce around parsnip puree. Place scallop on parsnip puree. Place foie gras medallion on scallop, sprinkle sel gris on foie gras. Optional garnish may be a sprig or chervil or chives.
- In hot saute pan with no oil, place all whole spices to roast. Roast spices until browned evenly, stirring constantly, cook spices evenly allowing oils and flavors to intensify. When thoroughly browned to the "just before burned" point, remove from pan and allow to cool. When cooled, either grind in coffee or spice grinder or mash with mortar and pestle.
- Preheat the oven to 325 degrees F.
- In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
- Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
- Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
- In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break.
- In medium saucepot, cover parsnips with water, add pinch of salt, bring to boil, reduce heat to a simmer until parsnips are fork tender. Drain parsnips and reserve cooking liquid. Place parsnips in blender; add butter and 1-ounce of cooking liquid. Puree, add heavy cream and puree again until very smooth. Scrape down sides of blender with spatula. Add salt and white pepper, to taste. Texture should be very smooth with no lumps. Allow to cool, reserve.
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Steps:
- Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1" medallions, approximately 6 (4 oz) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain. Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper. Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.
More about "pan seared foie gras with figs and port wine sauce recipes"
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
Web Mar 6, 2023 Quail, Foie Gras and Cherry Jam Sandwiches Kooking. pepper, quail breasts, salt, foie gras, cherry jam, bread, extra-virgin olive oil and 1 more. Poached Foie gras with Butternut, Quince and Verbena. …
From yummly.com
From yummly.com
See details
HOW TO COOK FOIE GRAS - SEARED FOIE GRAS RECIPE
Web Heat 3/4 cup fresh, unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each butter and sugar until the sugar caramelizes. Spoon …
From dartagnan.com
From dartagnan.com
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
SEARED FOIE GRAS WITH CARAMELIZED FIGS | UMAMI
Web Jan 5, 2023 2 slices grade A foie gras – approximately 3 ounces each 2 slices good country bread, French or Italian, cut into circles using a large biscuit cutter 3 figs, cut in half ⅓ cup cognac 1/2 tbsp honey ½ tbsp …
From umami.site
From umami.site
See details
SEARED FOIE GRAS WITH FIG AND BALSAMIC REDUCTION RECIPE
Web Oct 4, 2021 Season foie gras slices generously with salt and pepper on both sides. Heat a dry skillet over high heat until very hot. Sear slices for 1 to 2 minutes per side. Foie gras will brown and should be heated …
From thespruceeats.com
From thespruceeats.com
See details
SEARED FOIE GRAS PORT WINE SAUCE - ONLINE CULINARY …
Web Nov 10, 2018 Make the Port wine sauce: Place the sugar and 1/8 cup (30 ml) of water into a non-reactive saucepan. Heat on medium until the reduction starts to caramelize. Deglaze with the port wine, and reduce …
From onlineculinaryschool.net
From onlineculinaryschool.net
See details
PAN SEARED FOIE GRAS RECIPE - PETITEGOURMETS.COM
Web Nov 14, 2021 To make wine sauce, remove any excess fat or pan drippings and put the pan back on low to medium flame. Add butter, garlic, orange zest and rosemary leaves …
From petitegourmets.com
3.3/5 (4)Total Time 40 minsCategory AppetizerCalories 352 per serving
From petitegourmets.com
3.3/5 (4)Total Time 40 minsCategory AppetizerCalories 352 per serving
See details
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE RECIPE | EAT …
Web Save this Pan-seared foie gras with figs and port wine sauce recipe and more from Food Network to your own online collection at EatYourBooks.com. ... Pan-seared foie ...
From eatyourbooks.com
From eatyourbooks.com
See details
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Web Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie …
From recipenet.org
From recipenet.org
See details
HOW TO PAN-SEARED FOIE GRAS - PAN-SEARED FOIE GRAS PORT …
Web Dec 20, 2014 How To Pan-Seared Foie Gras - Pan-Seared Foie Gras Port Wine Sauce Recipe - Foie Gras Recipe Online Culinary School 85.6K subscribers Subscribe 1.9K …
From youtube.com
From youtube.com
See details
FOIE GRAS, PAN-SEARED WITH FIGS AND PORT WINE SAUCE (BOOM)
Web Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. …
From bigoven.com
From bigoven.com
See details
PAN-SEARED FOIE GRAS WITH FIGS AND PORT - CHEF WARS WIKI
Web Pan-seared Foie Gras with Figs and Port Geo French Type Meat Ingredients Foie Gras Fig Wine Vinegar Bread Foie gras medallions on toast are garnished with browned figs, …
From chef-wars.fandom.com
From chef-wars.fandom.com
See details
PAN SEARED FOIE GRAS WITH FIG AND PORTO WINE SAUCE - WHITE TOQUE
Web • On a separate plate, add salt and pepper to both sides of the frozen foie gras. • In a hot sauté pan, sear foie gras 2 min on one side and 1 ½ to 2 min on the other side for rare …
From whitetoque.com
From whitetoque.com
See details
PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, …
Web Get Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction Recipe from Food Network. Watch Full Seasons; TV Schedule; ... Recipes. …
From zlate.gpt.net-freaks.com
From zlate.gpt.net-freaks.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. …
From seriouseats.com
From seriouseats.com
See details
PAN-SEARED FOIE GRAS WITH FIG MOSTARDA AND FRESH FIGS RECIPE
Web Mar 26, 2019 Directions. Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer …
From seriouseats.com
From seriouseats.com
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