Monthly Archives: October 2015

  • SAUTERNES GASTRIQUE, CORN NUT GASTRIQUE, and CHERRY BOURBON COMPOTE by Chef Jenny Chamberlain

    SAUTERNES GASTRIQUE, CORN NUT GASTRIQUE, CHERRY BOURBON COMPOTE by Chef Jenny Chamberlain

    - Purchase Torchon of Duck Foie Gras
    - Purchase Fresh Foie Gras

    FullSizeRender - Edited

    Top - Sauternes gastrique with torchon
    Left - corn nut Sauternes gastrique with seared foie
    Right - smoked foie with cherry bourbon compote

    Sauternes Recipe:
    White sugar- 1/2 cup
    Sauternes- 1/2 cup
    Vinegar - 1/2 cup
    Pinch of salt, white pepper

    Corn nut option:
    Add corn nuts while reducing the gastrique to develop and marry the flavors.
    Strain and serve.  Garnish with chopped corn nuts

    Method:
    Add all ingredients to medium saucepan.
    Bring to simmer over medium heat and allow to reduce for 15 minutes or until it has reached a syrupy consistency.

    Serve with duck or, more specifically, torchon of duck foie gras or seared foie gras deliciousness.

    Cherry bourbon compote:

    Ingredients-
    Shallots, small dice- 1/2 cup
    Garlic, minced- 1 tbsp
    Sweet cherries, pitted, chopped- 1 cup
    Brown sugar- 1tbsp
    Bourbon- 1/2 cup
    Sriracha- 1 tsp
    Salt and black pepper to taste

    Method-
    Saute shallots in rendered duck fat until soft.  Add garlic to pan and continue to cook until aromatic.  Roughly 1 minute.  Add the cherries and cook for 5 minutes.  Deglaze the pan with the bourbon add brown sugar and reduce to syrup consistency.  Finish with Sriracha.  Season with salt and pepper to taste.

    Serve with duck or, more specifically, smoked foie gras or seared Magret.

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