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.
FOIE GRAS, PEANUT, AND GRAPES
Provided by Food Network
Categories appetizer
Time P2DT1h45m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days.
- To make the smoked foie gras custard:
- Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes.
- Preheat the oven to 350 degrees F.
- Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool.
- To make the grape tuile:
- Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds.
- To make the mille feuille:
- Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components.
- In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.
- Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.
- To shave the foie gras:
- Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator.
- To make the grape gel:
- In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.
- To sear the foie gras:
- Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.
- To plate, arrange each component on a plate.
POACHED DUCK FOIE GRAS WITH GRAPE CHUTNEY
Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan. Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices. Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes. Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached). Cool to room temperature, about 2 hours.
- Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown). Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer). Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F. Chill, loosely covered, at least 2 days and up to 3.
- Carefully transfer foie gras to a plate with slotted spatula and chill, covered. Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids. Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily). Cool sauce to room temperature.
- Serve foie gras whole on a cutting board or platter. Thinly slice, then sprinkle slices with sea salt and pepper. Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce.
More about "smoked foie gras with grape sauce recipes"
ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED …
Web 2006-12-01 Preparation. Sauce Step 1. Boil both broths until reduced to scant 1 cup. Set aside. Step 2. Bring wine and next 3 ingredients to boil …
From bonappetit.com
4.5/5 (2)Servings 8
From bonappetit.com
4.5/5 (2)Servings 8
- Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. DO AHEAD Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
- Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
See details
FOIE GRAS WITH GRAPES RECIPE | EAT SMARTER USA
Web 2016-10-07 For the foie gras, peel the shallot and chop finely. Cut the liver into 2-3 cm (approximately 1 inch) sized pieces and sauté in butter with …
From eatsmarter.com
Cuisine European, FrenchTotal Time 5 hrsServings 4
From eatsmarter.com
Cuisine European, FrenchTotal Time 5 hrsServings 4
See details
SEARED FOIE GRAS WITH GREEN GRAPES RECIPE | D'ARTAGNAN
Web Reduce the heat to medium. Return the skillet to the heat and finish searing the foie gras, turning it halfway through, until deep golden brown, 1–11/2 minutes per side. Transfer the foie gras with a slotted spatula to warm …
From dartagnan.com
From dartagnan.com
See details
FOIE GRAS SAUCE RECIPES | THE FOODWORKS
Web 1. Purée about 20 seedless green grapes with ½ cup sweet vermouth. 2. Strain into a saucepan and boil until reduced to 1/2 cup. 3. Add 2 to 3 tablespoons of demiglaze. Taste and adjust balance of acid or sweet, …
From foodworksdelivery.com
From foodworksdelivery.com
See details
RECIPES | HUDSON VALLEY FOIE GRAS
Web Season each slice of foie gras with salt and pepper. Heat a saute pan over high heat and sear the foie gras for about 30 seconds on each side, or just until a brown crust forms. …
From blog.hudsonvalleyfoiegras.com
From blog.hudsonvalleyfoiegras.com
See details
FOIE GRAS BALLOTINE WITH CEPS, PLUM AND BRIOCHE RECIPE
Web Method. 1. Begin a day in advance. Place the dried ceps on a tray and into a low oven for an hour or 2 to ensure they are completely dry and brittle. 250g of dried ceps. 2. Meanwhile, …
From greatbritishchefs.com
From greatbritishchefs.com
See details
OUR 7 BEST TRUFFLE, FOIE GRAS, AND CAVIAR RECIPES FOR ... - SAVEUR
Web 2018-02-06 Tagliatelle with Black Truffle Cream Sauce. For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused …
From saveur.com
From saveur.com
See details
TERRINE OF SMOKED FOIE GRAS | COOKING TECHNIQUES & RECIPES
Web 2014-05-02 Turn the burners to high; when the first wisps of smoke escape from under the foil, remove the pan from heat; let stand 2 or 3 minutes. Open the foil and remove the …
From greatchefs.com
From greatchefs.com
See details
FOIE GRAS POêLé AUTHENTIC RECIPE | TASTEATLAS
Web Step 1/5. Make shallow cuts in the foie gras on both sides, then season the slices generously with salt and freshly ground pepper. Place the slices in a hot, dry skillet and …
From tasteatlas.com
From tasteatlas.com
See details
FOIE GRAS IN GRAPE SAUCE RECIPE - RECIPETIPS.COM
Web Cook 2 minutes, then add vinegar and cook down to syrup. Add sauce and again cook down to a syrup. Remove to a small container and keep warm. Clean skillet and reheat until …
From recipetips.com
From recipetips.com
See details
SMOKED FOIE GRAS EXPERIMENT - PASS OR FAIL?! - YOUTUBE
Web 2021-09-30 Foie Gras, aka fattened goose or duck liver... a true delicacy. But with a 90% fat content, will it last in a smoker? Only one way to find out! We will eith...
From youtube.com
From youtube.com
See details
RECIPE: FOIE GRAS TERRINE WITH GRAPE AND DARK CHOCOLATE …
Web 2018-10-08 3. When the water bath is at 40°C, drop the bag in and cook for 30 minutes. 4. Pour the foie gras into a mould and pack it tight to prevent air pockets. Keep in the …
From guide.michelin.com
From guide.michelin.com
See details
RECIPE: FOIE GRAS TERRINE WITH GRAPE AND DARK CHOCOLATE CHUTNEY
Web 2018-10-11 1. Set a thermal circulator to 40°C. Let the foie gras come to room temperature. 2. Cut foie gras into chunky cubes. Mix all ingredients well with the foie …
From guide.michelin.com
From guide.michelin.com
See details
PAN SEARED FOIE GRAS RECIPE - PETITEGOURMETS.COM
Web 2021-11-14 Foie gras is ready to be seasoned and cooked later. Cooking. Take out prepared foie gras from the refrigerator and season each slice generously with salt and …
From petitegourmets.com
From petitegourmets.com
See details
SMOKED FOIE GRAS WITH GRAPE SAUCE – RECIPES NETWORK
Web 2015-10-19 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. …
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