Foie Gras Butter Recipes

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SAUTEED HALIBUT WITH LOBSTER RISOTTO AND FOIE GRAS BUTTER



Sauteed Halibut with Lobster Risotto and Foie Gras Butter image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 24

1 large Spanish onion, diced
2 tablespoons olive oil
1 pound arborio rice
8 ounces white cooking wine
2 cups lobster broth
8 ounces cooked lobster meat
2 tablespoons unsalted butter
1/4 cup grated Asiago
1 cup white wine
1 diced shallot
2 sprigs of fresh thyme
2 fresh bay leaves
1 tablespoon whole black peppercorn
1/4 cup heavy cream
1 pound unsalted butter cut into large dice
4 ounces diced A or B grade foie gras
2 tablespoons butter
1 pound fresh chanterelle mushrooms
4 ears fresh corn, kernels cut off the cob
28 cherry tomatoes, for garnishHalibut:
8 (6-ounce) pieces halibut
2 ounces olive oil
8 (6-ounce) pieces halibut
2 ounces olive oil

Steps:

  • For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
  • For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
  • Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
  • Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
  • When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes.

PEANUT BUTTER AND JELLY FOIE GRAS



Peanut Butter and Jelly Foie Gras image

Provided by Chuck Hughes

Categories     appetizer

Time 2h6m

Yield 4 servings

Number Of Ingredients 11

3 cups unsalted blanched almonds
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons hazelnut oil
2 teaspoons fleur de sel or kosher salt
4 cups Concord black grapes
2 cups sugar
Juice of 1 lemon
8 slices/500 g grade A duck foie gras
4 slices brioche bread
Sea salt and freshly ground black pepper

Steps:

  • For the almond butter:
  • Preheat the oven to 350 degrees F.
  • In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
  • Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
  • In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
  • For the grape jelly:
  • Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
  • Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
  • For the duck foie gras:
  • Season the foie gras with salt and pepper.
  • In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
  • When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
  • Notes
  • The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
  • Notes
  • Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
  • Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
  • The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
  • Nuts can be kept in the freezer for almost a year.

PEANUT BUTTER AND JELLY FOIE GRAS



Peanut Butter and Jelly Foie Gras image

Make and share this Peanut Butter and Jelly Foie Gras recipe from Food.com.

Provided by Chuck Hughes

Categories     Duck

Time 2h6m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups unsalted blanched almonds
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons hazelnut oil
2 teaspoons fleur de sel or kosher salt
4 cups concord black grapes
2 cups sugar
1 lemon, juice of
8 slices/ 500 g grade a duck foie gras
4 slices brioche bread
sea salt & freshly ground black pepper

Steps:

  • For the almond butter:.
  • Preheat the oven to 350 degrees F.
  • In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
  • Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
  • In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
  • For the grape jelly:.
  • Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
  • Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
  • For the duck foie gras:.
  • Season the foie gras with salt and pepper.
  • In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
  • When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
  • Cook's Notes:.
  • Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
  • The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
  • Nuts can be kept in the freezer for almost a year.
  • Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
  • The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
  • Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.

Nutrition Facts : Calories 1490.3, Fat 72.4, SaturatedFat 5.7, Sodium 1516.5, Carbohydrate 197.5, Fiber 13.7, Sugar 143.1, Protein 32

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES



Roasted Hen Stuffed With Foie-Gras Butter And Black Truffles image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h20m

Yield Four servings

Number Of Ingredients 6

1 cup unsalted butter, softened
2 ounces foie-gras terrine (see note)
1 3-pound hen
2 ounces black truffles Kosher salt and freshly ground pepper to taste
1/2 pound fresh tagliatelle or fettucine
1/2 cup duck-and-veal demi-glace (see note)

Steps:

  • Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
  • Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
  • Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
  • Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
  • Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
  • To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams

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