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3 Decadent Recipes with Foie Gras

3 Decadent Recipes with Foie Gras

Published by Le Gourmet Central on 12th Sep 2021

Seared Foie Gras with Grapes

Serving: 4-8 people

INGREDIENTS:

PREPARATION:

STEP 1

For the sauce, blanch the grapes in boiling water in a heavy medium saucepan for 1 minute; drain. Peel the grapes and set aside.

STEP 2

Put the wine into the pan and bring to a boil over medium-high heat, reducing it to about 1/4 cup, about 10 minutes. It will have a syrupy consistency.

STEP 3

Add the broth, vinegar, and nutmeg and boil until thickened a bit and reduced almost by half, about 5 minutes. Add the cream and boil until the sauce is just thick enough to coat the back of a spoon, about 2 minutes.

STEP 4

Add the peeled grapes and swirl them around in the sauce. Reduce the heat to low. Season with salt and pepper. Keep it warm over very low heat.

STEP 5

Warm the foie gras through in an oven set to 320°Fand place it on warm plates. Spoon the sauce and grapes around it. Sprinkle a little salt on top of each serving.

Foie Gras Mini Burgers

Serving: 4 people

INGREDIENTS:

PREPARATION:

STEP 1

Sweat the apple in butter and 4 tbsp. sugar for approximately 15 minutes. Purée, then strain and keep warm.

STEP 2

Simmer the onion with 4 tbsp. sugar and balsamic vinegar for about 20 minutes, scraping the bottom of the pan constantly. Keep warm.

STEP 3

Toast the brioche halves, then spread the apple compote on the bottom piece.

STEP 4

Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun.

STEP 5

Served immediately with arugula dressed with olive oil, salt and freshly ground black pepper.

Seared foie gras on toasted brioche with caramelized orange

Serving: 6 people

INGREDIENTS:

TO PLATE

  • 2 handfuls of salad mâche leaves
  • 1 dash of Madeira

PREPARATION:

STEP 1

Take some brioche and slice it to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm

STEP 2

Sear the foie gras in a very hot pan on both sides quickly.

STEP 3

Remove from the pan and place on an oven proof tray or dish

STEP 4

Take an orange and peel it with a knife, slice it into slices approx. 5mm thick and trim into even-sized discs approximately 1.5cm in diameter. Put the orange discs onto a heatproof tray and sprinkle with light brown sugar. Caramelize with a blow torch.

STEP 5

To finish off the dish, warm the foie gras through in an oven set to 320°F. Slice the foie gras and lay it on top of the brioche and then put the orange on top. Garnish with a small salad of mâche leaves and a sprinkle of Madeira