Sauteed Duck Foie Gras Recipes

SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

Steps:

• Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
• Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
• Preheat the oven to 450 degrees F.
• Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
• Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

DUCK FOIE GRAS IN SPICED RED WINE

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.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

SAUTEED DUCK FOIE GRAS

Steps:

• After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
• Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
• Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
• Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.