Poached Duck Foie Gras With Grape Chutney Recipes

DUCK FOIE GRAS IN SPICED RED WINE

Duck Foie Gras in Spiced Red Wine image

Provided by Food Network

Time P1DT10m

Yield 5 servings

Number Of Ingredients 13

Ingredients

1 1/2 bottles red wine (preferably from Bordeaux)
About 1 pound fresh duck liver
3 1/2 ounces sliced carrots
4 pieces star anise
1 cup sliced leeks
1 large onion, peeled and sliced
2 cloves
1 tablespoon sweet peppercorns
2 large handfuls coarse salt
1 large handful powdered sugar
Salad, your choice, for serving
Vinaigrette, your choice, for serving
Green asparagus, for serving

Steps:

Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.

POACHED DUCK FOIE GRAS WITH GRAPE CHUTNEY

Poached Duck Foie Gras with Grape Chutney image

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

Ingredients

2 cups veal demiglace or stock
1 cup Tawny Port
1 cup dry red wine such as Cabernet Sauvignon
1 vanilla bean, halved lengthwise
4 teaspoons cracked black pepper
1 1/4 lb seedless red grapes (on stems)
1 (1-lb) piece raw Grade A duck foie gras at room temperature, cleaned and deveined
1 tablespoon kosher salt
Accompaniments: sea salt, sliced country loaf, and grape chutney

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.

SMOKED FOIE GRAS WITH GRAPE SAUCE

Smoked Foie Gras with Grape Sauce image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 tablespoon rendered duck fat
40 seedless green grapes, peeled if you have time
1 tablespoon sugar
1/2 cup fine red wine or balsamic vinegar
1/4 cup duck and veal demi-glace
1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and cut into 3/4-inch slices
Salt and pepper, to taste

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.;

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