Smoked Foie Gras With Grape Sauce Recipes

SEARED DUCK BREAST WITH GRAPE SAUCE

Steps:

• Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
• Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
• Slice the duck on a severe bias and serve garnished with the sauce.

ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED GRAPE SAUCE

Steps:

• For sauce:
• Boil both broths until reduced to scant 1 cup. Set aside.
• 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.
• For veal:
• Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
• 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.
• Meanwhile, separate foie gras slices on plate to bring to room temperature.
• Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
• Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.

POACHED DUCK FOIE GRAS WITH 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.

SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE

Steps:

• Let the foie gras stand at room temperature for 30 minutes before cooking.
• In a medium sauté pan over medium-high heat, warm the olive oil.
• When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
• Transfer the turnip to a plate.
• Add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
• Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
• Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
• Add the stock, bring to a simmer and reduce the heat to medium-low.
• Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
• Reduce the heat to very low and keep warm.
• Heat a dry medium fry pan over medium-high heat.
• Season the foie gras generously with salt and white pepper.
• Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
• Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
• Transfer each slice to a warmed individual plate.
• Reserve about 1 Tbs of the fat from the fry pan.
• Bring the turnip slices and sauce to a simmer and add the reserved fat.
• Stir to mix and adjust the seasonings with salt and white pepper.
• Spoon the turnip slices and sauce alongside the foie gras and serve immediately.

SOTTHA KHUNN'S ROASTED FOIE GRAS WITH FIGS AND GRAPES

Steps:

• Season the foie gras on both sides and place in a 1-gallon zip-lock bag. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
• Preheat the oven to 500 degrees. Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn carefully and roast for 10 minutes more. Remove the foie gras to a warm plate. Cover.
• In the same pan, add the figs and roast 5 minutes. Add the grapes and roast another 5 minutes. Remove the fruit and drain.
• Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt.
• To serve, add the fruit to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fruit sauce over the slices.

FOIE GRAS, SMOKED GOOSE BREAST AND BLACK-EYED PEAS VINAIGRETTE

Steps:

• Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
• Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
• Top peas with equal portions of greens.
• Top greens with equal portions of ham and goose breast.
• Sprinkle foie gras with salt and pepper.
• Heat a skillet until red hot and smoking. Do not add oil.
• Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
• Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.