Hudson Valley Foie Gras

  • DUCK BACON SALAD

    DUCK BACON SALAD
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad -- a simple dish to put together for entertaining guests.

    YIELD: 6-8 SERVINGS

    Ingredients:

    2 eight oz. packages duck bacon, crisp and coarsely crumbled
    2 each, fennel, heads and stalks thinly sliced, fronds picked                                    
    2 cups muscat grapes, halved                                                                                           
    1 medium red onion, thinly sliced  
    8 ounces arugula                                                                                      

    Vinaigrette:
    1/4 cup lemon juice                                  
    1/2 cup extra virgin olive oil                  
    1 tablespoon ginger, grated                                                                    
    4 tablespoons honey                                                       
    salt, to taste
    black pepper, to taste

    Method

    For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.

    Add all ingredients to salad bowl and gently toss in vinaigrette.

    Prep Time: 20 minutes

  • SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH

    SMOKED MAGRET DUCK BREAST with BLACK PEPPER SPAETZLE, SHAVED BRUSSELS, ROASTED PUMPKIN, BLACK GARLIC BROTH
    by Chef Tony Adams

    - Purchase Applewood Smoked Magret Breast Online
    - Tony Adams on Instagram @tonyy13
    - Boarding House of Nantucket Website

    duckbreastblackbroth

    Tony Adams is currently the Chef de Cuisine under Chef Seth Raynor at The Boarding House on Nantucket, one of the signature spots on Nantucket Island. The Boarding House's menu is usually seafood heavy, but look forward to the cooler times in the “shoulder seasons” when some dishes may be a bit more rich than the lighter fare of the warmer months. This dish is a perfect example of the dish Chef Tony waits for all summer. "This dish is a mashup of international influences that make a dish that will warm you up in the cooler months, especially when you are stuck on an island with little to no ethnic food available!"

    Chef Tony Adams was awarded the Michael Ginor Scholarship from The James Beard Foundation in 2001. Coincidence? Yes! Maybe? Who knows?!

    SERVING SIZE: FOUR

    INGREDIENTS

    BROTH
    Veal stock, defatted as best as possible, and 1 gallon when COLD
    Ginger, 3” knob
    Onion, halved
    Star Anise x 5 cloves
    Cinnamon sticks x 3 ea.
    Black Garlic x 2 heads
    Fish Sauce, Golden Boy Brand or similar x 1 cup + more to taste
    Lime juice x 2 limes

    SPAETZLE
    Egg Whites, 12 ea.
    Milk x 12 oz.
    Flour, AP x 7 oz.
    Black Pepper x 2 T. or 2 large pinches
    Garlic cloves, microplaned into fine paste x 1 ea. large
    Kosher salt as needed

    APPLEWOOD SMOKED HUDSON VALLEY MAGRET DUCK BREAST - Purchase Applewood Smoked Magret Breast Online
    Two magret breasts, sealed in small cryovac bags individually, held in immersion circulator at least 3 hours at 125° F.
    Pumpkin, Long Island Cheese or Sugar variety, peeled, and cubed into 1” cubes
    Brussels sprouts, shaved thin on mandolin x 1 cup
    Canola oil, as needed
    Watermelon Radish, julienne
    Scallion, sliced thin for garnish

    For the broth:
    Char the ginger and onion on a grill or in a dry pan until blackened significantly on all sides. Place in pot. Use a torch to char toast the star anise and cinnamon sticks, and then add those to pot as well. Cut on head of black garlic and add to the pot with all of the stock, and the egg whites. Stir to incorporate well, and place pot on heat. Bring up slowly to a small simmer, stirring as you go until you start to see coagulated egg whites starting to float. Stop stirring, and keep at a very light simmer for 1 hour, until clarification is complete. (Clarification with egg whites is optional, but if you are taking the time to infuse the flavors, you might as well). Strain through a double layer of cheesecloth. Peel remaining black garlic, and add to broth. Blend with immersion blender, and reserve for later use.

    For the Spaetzle:
    Mix all ingredients together in a bowl with a stiff whisk. Let batter rest for 20 minutes. Bring several gallons of water to a stiff simmer. Using a perforated pan, pass the spaetzle batter through the holes of the pan into the simmering water below in batches of 1/3 of the batter each time. As the batter drips into the water, it will form dumpling pasta balls that will be fully cooked in as little as 90 seconds. Remove from the simmering water with a spider strainer, and place on a sheet pan, coating with oil to prevent sticking. Reserve for service.

    To order:
    Place pumpkin cubes on a sheet pan and season after coating lightly with oil. Roast in 400° convection oven or ten minutes. While pumpkin is roasting, bring broth to a simmer. Start two sauté pans over medium high heat. Remove duck breasts from cryovac bags, and place skin side down in one of the pans to crisp and render. In the other, sauté spaetzle dumpling pasta until lightly colored, adding shaved brussels sprouts and tossing to lightly wilt. Place brussels and spaetzle mixture into the bottom of the bowl. Add cubed roasted pumpkin around the bowl. Slice rendered crispy duck breast thinly, and place on pile of spaetzle. Ladle hot black garlic broth around. Garnish with sliced scallions and radishes.

    Note: We served this dish with beluga lentils in place of the spaetzle a few times, and honestly I like it almost better! We’ve also done it with faro, and it always gets good reception from guests!

    -Chef Tony Adams

  • DUCK FOIE GRAS MAYONNAISE

    DUCK FOIE GRAS MAYONNAISE
    by Jenny Chamberlain

    Buy Rendered Duck Foie Gras Fat

    Ingredients:

    3/4 cup rendered duck foie gras fat, melted                                
    3/4 cup vegetable oil
    2 egg yolks                                                                                      
    1 tablespoon Dijon mustard
    2 tablespoons mayonnaise, to help bind
    1 tablespoon water to start, more if needed to adjust consistency
    lemon juice, to taste
    salt and pepper, to taste

    Method

    Combine duck foie gras fat and vegetable oil.

    Add egg yolks, Dijon mustard, mayonnaise and water to food processor. Pulse processor a few times to combine ingredients. Slowly and evenly drizzle fat and oil mixture while processor is running. Stop as needed to scrape down sides and regroup. Season with lemon juice, salt, and pepper to taste. If mayo is too thin drizzle in a very small amount of cold water while machine is running again to thicken the emulsion. Store in refrigerator.

  • Hudson Valley Foie Gras Shined at Popular Celeb Wedding

    Five years after Tamera Mowry-Housley and her husband Adam Housley celebrated their dream wedding in Napa Valley, people were still talking about the epic party. As for food, the Culinary Institute of America provided an array of dishes from carrot gazpacho to spiced duck meatballs and seared Hudson Valley foie gras on toasted brioche (a favorite of Mowry-Housley's brother Tahj Mowry).Read More

    tamera-mowry-600x450

  • Finding New York's international cuisine

    New York City has always been a melting pot of different cultures, but finding those among its eateries hasn't always been easy. Lola Cristall, usually resident in Paris, does the hard yards and picks the Big Apple's international flavours.
     
    Matt Lambert, from the Musket Room, served smoked Hudson Valley foie gras with an array of fruity tastes, including apples and golden syrup decorated with herbs and accompanied by brioche.Read More

    musket-room-foie-gras

  • Eat Drink SF - August 25 - 28, 2016

    Eat Drink SF is San Francisco's premier annual food, wine, beer and spirits festival. Four days of delicious events including our signature Grand Tasting experience in Fort Mason. When you walk into Festival Pavilion during a Grand Tasting you will have the best of the city's culinary landscape laid out before you. Enjoy unlimited pours of wine, beer, and cocktails and tastes from the Bay Area's top restaurants. Mingle with the personalities that make this a world-class dining destination. Watch cooking demonstrations and learn in classes taught by renown tastemakers.Read More

    Homepage-EDSF-Edge-Slider

  • 5th Annual Los Angeles Food & Wine Festival

    Cuisine and culture collide this August 27-30 as the Los Angeles Food & Wine Festival brings some of the most celebrated culinary talent in the country together for a four day, city-wide, epicurean extravaganza. The weekend's festivities offer guests the chance to sample the cuisines and products from some of the most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry's brightest talents during live culinary demonstrations, world-class wine and spirit tastings, strolling marquee events, one-of-a-kind lunches, book signings, after parties and much more.

  • Bobby Flay vs Michael Ginor

    Hudson Valley's Michael Ginor battles Chef Bobby Flay on the latest episode of the Food Network's "Beat Bobby Flay". News anchor Katie Couric and Bobby Flay's best friend Michael Symon team up to judge.Read More

  • DUCK BACON SALAD

    DUCK BACON SALAD
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad -- a simple dish to put together for entertaining guests.

    YIELD: 6-8 SERVINGS

    Buy Duck Bacon

    Ingredients:

    2 eight oz. packages duck bacon, crisp and coarsely crumbled
    2 each, fennel, heads and stalks thinly sliced, fronds picked                                    
    2 cups muscat grapes, halved                                                                                          
    1 medium red onion, thinly sliced  
    8 ounces arugula                                                                                      

    Vinaigrette:
    1/4 cup lemon juice                                  
    1/2 cup extra virgin olive oil                  
    1 tablespoon ginger, grated                                                                    
    4 tablespoons honey                                                       
    salt, to taste
    black pepper, to taste

    Method

    For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.

    Add all ingredients to salad bowl and gently toss in vinaigrette.

    Prep Time: 20 minutes

  • PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION

    PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. 

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    Mise en Place:

    1.5 to 2lbs fresh foie gras
    Balsamic vinegar, reduced or Italian fig syrup
    2 gala apples, cut in wedges
    Coarse salt, to taste
    Fresh ground black pepper, to taste

    Method

    Split the lobes of foie and remove the primary vein only. Score the foie in a 3/4' crosshatch and season generously with salt. Cut 2 gala apples into wedges.

    Heat a medium size saute pan or cast iron skillet. Sear the foie on all surfaces and continuously baste with the fat that renders until reaching a medium rare. Set the foie aside to rest.

    Remove the foie fat that rendered leaving a tablespoon. Add the apples to the pan to carmelize. Season with a pinch of salt and black pepper.

    Reduce your favorite balsamic vinegar to a thin syrup consistency or try our Imported Italian Fig Syrup for a nice tart drizzle on the plate to cut the luscious fat of the foie.

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