Hudson Valley Foie Gras

  • SAUTEED BELGIAN ENDIVE WITH MELTED FOIE GRAS AND CHAMPAGNE-POACHED BLACK TRUFFLE

    SAUTEED BELGIAN ENDIVE WITH MELTED FOIE GRAS AND CHAMPAGNE-POACHED BLACK TRUFFLE
    by Roger Souvereyns

    Book Photo117

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

    Snowy white endive is so common these days, it is easy to forget that it originates from Belgium. The small Benelux country is also home to Roger Souvereyns, whose elegant restaurant offers sophisticated cuisine in a pastoral country setting. This recipe evokes the Gascon tradition of eating foie gras raw, although in this dish the heat of the freshly sauteed endive and the poached truffle actually melts the thin slices of liver.

    YIELD: 4 APPETIZER SERVINGS

    Poached Truffle
    Combine all of the ingredients in a nonreactive saucepan, set over medium heat, and bring to a simmer. Cook for 4 minutes. Remove from the heat and keep warm.
    4 fresh black truffles of equal size, about 1 ounce each
    1 cup dry Champagne
    1 cup beef consomme (see page 324)
    1 bay leaf
    4 drops high0quality 100-year-old balsamic vinegar
    Pinch black pepper, freshly ground

    Belgian Endive
    Heat the butter and olive oil in a saute pan. Add the endive and cook over high heat for 2 minutes. Add the salt, pepper, nutmeg, and sugar, and lightly caramelize the endive for about 3 minutes. Deglaze the pan with the vinegar. Add the julienned truffle and let macerate for about 10 seconds.
    1 tablespoon butter
    1 tablespoon olive oil
    3 Belgian endives, cut into thin strips
    Coarse salt
    Pinch black pepper, freshly ground
    1/2 teaspoon nutmeg, freshly grated
    1 teaspoon sugar
    1/2 teaspoon sherry vinegar
    1/2 ounce black truffle, cut into julienne

    Foie Gras
    1/2 pound foie gras, sliced on the bias, as thinly as possible, not more than 1/8-inch thick

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

    Garnish
    Allspice, freshly grated

    Service and Garnish
    Spoon the hot endive into the middle of four serving plates. Place a poached truffle in the center of each. Top the endive with the thin slices of raw foie gras. The heat will gently melt the liver. Sprinkle each plate with freshly ground allspice.

  • FoieReos (aka - foie gras Oreos or Foieos)

    FOIEREOS
    by Michel Richard

    Book Photo065

    - Buy fresh foie gras
    - Buy foie gras mousse
    - Buy terrine of foie gras

    Michel Richard's original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard's extensive experience as a pastry chef led him to create this fanciful, savory cookie modeled after the Oreo. This cookie has the distinct flavor and the texture of traditional English shortbread. The bite-sized cookies can be served alone as hors d'oeuvres or as a garnish for other preparations of foie gras.

    YIELD: 16-20 COOKIES

    Cookie
    8 ounces foie gras scraps, mousse, or terrine
    4 ounces pastry flour
    1/2 teaspoon baking powder
    1/2 teaspoon sugar
    1 teaspoon balsamic vinegar
    1/8 teaspoon coarse salt
    1/8 teaspoon black pepper, freshly ground
    2 egg yolks, lightly beaten
    Sea salt
    Place the foie gras scraps, mousse, or terrine in the bowl of a food processor and process until smooth. Add the pastry flour, baking powder, sugar, balsamic vinegar, salt, and pepper. Process until the ingredients are combined, being careful not to over mix. The dough should be soft. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 325 degrees. On a floured surface, gently roll out the soft dough to 1/4-inch round cookie cutter. Reroll the scraps once only. Carefully place the cookies on a parchment-lined sheet pan. Score the top with the back of a samll paring knife to decorate as shown. Brush lightly with the beaten egg yolks and sprinkle with the sea salt. Bake for approximately 20 minutes, until light golden brown. Let the cookies cool on a rack. Spread the foie gras mousse on the bottom of half of the cookies and form sandwiches with the remaining cookies.

    Filling
    3 to 5 ounces foie gras mousse

    Special Equipment
    1 and 1/2-inch round cookie cutter

    Chef Notes
    The cookies are best if baked fresh. The dough can be stored in the refrigerator for up to one week and in the freezer for up to one month. Fill the cookies just before serving.

    - Buy fresh foie gras
    - Buy foie gras mousse
    - Buy terrine of foie gras

  • Duck Fat Profiterol with Foie Gras Mousse and Duck Fat Salted Caramel

    DUCK FAT PROFITEROL with FOIE GRAS MOUSSE and DUCK FAT SALTED CARAMEL
    by Hudson Valley Chef of Product Development, Jenny Chamberlain

    - Purchase Foie Gras Mousse
    - Purchase Rendered Duck Fat

    cooked profiterole

    DUCK FAT PROFITEROLES

    Ingredients - Purchase Foie Gras Mousse - Purchase Rendered Duck Fat
    Water ½ cup
    Rendered Duck Fat 3 tbsp
    Salt ¼ tsp
    All-purpose flour ½ cup
    Whole Eggs 2
    Nutmeg Pinch

    Method
    PLACE WATER, DUCK FAT, SALT IN A MEDIUM SIZE POT AND BRING TO A BOIL ON THE STOVE. LOWER THE HEAT, ADD THE FLOUR AND STIR WITH A WOODEN SPOON UNTIL COMPLETELY INCORPORATED AND THE DOUGH IS COMING AWAY FROM THE SIDE OF THE POT. CUT THE HEAT AND ALLOW TO COOL.

    ADD THE NUTMEG, THEN MIX IN THE EGGS ONE AT A TIME. DO NOT ADD THE NEXT EGG UNTIL THE PREVIOUS IS FULLY INCORPORATED. YOU CAN DO THIS BY HAND OR WITH A STAND MIXER EQUIPPED WITH THE PADDLE ATTACHMENT. SPOON THE BATTER INTO A PIPING BAG FITTED WITH A STAR TIP.

    LINE A BAKING SHEET WITH PARCHMENT PAPER OR USE A NON-STICK TRAY PIPE OUT 1” DIAMETER CIRCLES A MINIMUM OF AN INCH APART AS THEY WILL EXPAND WHILE BAKING. WET YOUR FINGER AND SMOOTH OUT ANY PEAKS FROM PIPING TO AVOID BURNT TIPS.

    COOK IN A 375 *F OVEN FOR 25-30 MINUTES, UNTIL GOLDEN BROWN ON THE OUTSIDE AND DRY ON THE INSIDE. ALLOW THE PROFITEROLS TO COOL. SLICE IN HALF AND FILL WITH HUDSON VALLEY MOUSSE OF DUCK FOIE GRAS OR BLOC WITH TRUFFLE.

    TOP WITH DUCK FAT SALTED CARAMEL.

    DUCK FAT SALTED CARAMEL

    Ingredients
    WATER 3/4 cup
    CORN SYRUP 1 TBSP
    SUGAR ¾ CUP
    SALT 1 TSP
    DUCK FAT 1 TBSP
    HEAVY CREAM, HOT- ½ CUP

    Method
    HAVE YOUR HEAVY CREAM HEATED AND READY IN A SEPARATE POT. ADD WATER, SUGAR AND CORN SYRUP TO A MED SIZE SAUCE POT. PLACE ON STOVE OVER MED HEAT, STIR UNTIL DISSOLVED. DO NOT WALK AWAY. COOK UNTIL AMBER IN COLOR, IMMEDIATELY TAKE OFF HEAT.

    adding indredients to pan for caramel

    cooked caramel

    foie prof duck fat caramel color fix-1

    ADD WARM HEAVY CREAM IN SMALL INCREMENTS AT FIRST TO AVOID BUBBLING OVER. WHISK IN THE DUCK FAT AND SEASON WITH SALT.

    SPOON OVER TOP OF THE DUCK FAT PROFITEROLES, STUFFED WITH HUDSON VALLEY FOIE GRAS MOUSSE OR BLOC WITH TRUFFLE.

    EAT, NAP. HAPPY HOLIDAYS!!

  • Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussels, Roasted Pumpkin, Black Garlic Broth - #FoieTheWin - November 2015

    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
    - For more information on #FoieTheWin: Click Here.

    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 Hudson Valley Foie Gras 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

    For more information on #FoieTheWin. Click Here.

  • COUNTRY PATE of FOIE GRAS, PORK BELLY and PORK SHOULDER - #FoieTheWin - November 2015

    COUNTRY PATE of FOIE GRAS, PORK BELLY and PORK SHOULDER

    One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where they "proudly partner with local artisans and farmers to supply as many natural and organic products as are available, free of hormones, GMOs, pesticides and antibiotics. Our vision is to create a collaborative community around sustainable farming practices that translate into flavorful cooking."

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    INGREDIENTS - Purchase Fresh Foie Gras Online
    1 Kg Pasture Raised Pork Belly diced 1/2" and chilled
    500g Pasture Raised Pork Shoulder diced 1/2" and chilled
    500g Hudson Valley Foie Gras chunks chilled
    24g Kosher Salt
    2g Sugar
    6g Coarse Black Pepper
    2g Quatre-epices (4 spice mix)
    2g Piment Espelette
    4g Pink Curing Salt
    100ml Cognac
    100g Panade (milk soaked bread)
    1 egg
    20 strips of high quality thick cut bacon

    METHOD
    Combine all ingredients except Panade, egg and bacon strips in a large non reactive bowl and mix together. Let sit in refrigerator for 6-8 hours.

    Place all metal parts of the meat grinder in freezer for at least 2 hours.

    Preheat oven to 350F.

    Add the Panade and egg to your meat mixture and combine well. Set aside in refrigerator.

    Set up your meat grinder with the 1/8" die. Begin grinding meat mixture over a bowl set with ice. Once done remove a small amount and make a party and cook on stovetop to taste. Adjust seasoning if necessary. Place meat mixture in refrigerator.

    Line your terrine mold with the bacon strips allowing for about 1 1/2" to overlap on the sides. Place your meat mixture in terrine mold and smooth out evenly with a rubber spatula.

    Boil 1 gallon of water and add to a hotel pan for your Bain Marie. Place terrine mold in Baine Marie and cook in 350f oven for 45 minutes. Rotate the pan and cook for another 30 minutes or until internal temperature has reached 155F.

    Remove terrine from oven and cool down. Press terrine with 3-5# weights for 24 hours. Remove weights and let terrine sit for 3 days to ripen.

  • DUCK QUARTET SALAD with ROASTED SHALLOT CANE VINAIGRETTE

    DUCK QUARTET SALAD with ROASTED SHALLOT CANE VINAIGRETTE
    by Jamie Shannon

    Book Photo089

    Like variations on a theme, this quartet of duck preparations by Jamie Shannon highlights the versatility of duck and foie gras. The resulting salad offers intriguing contrasts among the textures and flavors of the sweet, supple prosciutto, the browned, crisp cracklings, the salty, dense smoked breast, and the earthy, silken foie gras.

    YIELD: 4 APPETIZER SERVINGS

    DUCK PROSCIUTTO - Purchase Duck Prosciutto Online
    1 cup dark brown sugar
    1 cup coarse salt
    3 juniper berries
    1 duck breast
    In a small mixing bowl, combine the brown sugar, salt, and juniper berries. Pack the duck breast in the mixture and refrigerate for 6 to 8 days. When done, the breasts should be firm to the touch, with a completely cooked texture and no evidence of raw meat. Wipe off the seasoning completely, wrap in plastic, and refrigerate.

    MARINATED SMOKED DUCK BREAST - Purchase Smoked Duck Breast Online
    3 cups water
    1/2 cup coarse salt
    1/3 cup sugar
    1 clove
    1 star anise
    1-inch piece cinnamon stick
    1 duck breast
    1/2 cup orange juice
    1/4 cup Jack Daniel's
    1/4 cup brown sugar
    2 tablespoons coarse salt
    In a large saucepan, combine the water, salt, sugar, clove, star anise, and cinnamon, and bring to a simmer. Remove from the heat and cool to room temperature. Transfer this solution to a clean container and submerge the duck breast in it. Allow the duck breast to cure, refrigerated, for up to 12 hours. Remove from the curing solution and rinse. Set up a cold smoker and heat to 85 degrees. Place the duck breast in the smoker and smoke for 2 hours. Chill.

    In a small mixing bowl, combine, the orange juice, Jack Daniel's, brown sugar, and salt. Marinate the smoked duck breast in this mixture overnight. Remove the breast from the marinade and discard the marinade. Score the duck skin into a diamond pattern, cutting three-fourths of the way into the skin. Heat a small saute pan over medium heat and cook the duck breast slowly, rendering as much fat as possible without burning the skin. Turn the breast over and cook to medium rare. Remove from the pan and set aside until service.

    VINAIGRETTE
    5 shallots, peeled
    1 tablespoon vegetable oil
    1 tablespoon Dijon mustard
    3 ounces cane vinegar (see Chef Notes)
    1 cup olive oil
    Preheat the oven to 400 degrees. Coat the shallots lightly with the vegetable oil and roast them in a small pan for 30 minutes or until soft. In the bowl of a food processor, combine the roasted shallots, mustard, and vinegar. With the motor on, add the olive oil in a slow, steady stream to form an emulsion. Set aside until service.

    DUCK CRACKLINGS
    Skin of 1 duck breast, cut into 1/4-inch strips
    1/2 cup water
    Place the strips of duck skin in a small saucepan with water and cook over medium heat until all the fat is rendered and the skin becomes crisp. Strain, set the cracklings aside, and reserve the fat for another use.

    CANE VINEGAR REDUCTION
    4 cups cane vinegar
    In a small saucepan set over medium-high heat, reduce the vinegar until only 1/4 cup remains, about 1 and 1/2 hours. Set aside.

    FOIE GRAS - Purchase Foie Gras Online
    8 ounces foie gras cut into 4 slices, each 2 ounces and 1/2-inch thick, scored
    Coarse salt
    Black pepper, freshly ground

    GARNISH
    4 quail eggs

    SALAD, FOIE GRAS, AND GARNISH
    1/4 pound mesclun greens
    1 orange, sectioned
    2 ounces fresh peas
    Using a meat slicer or a very sharp knife, slice the duck prosciutto into thin strips, being careful to keep the fat attached to the meat. Slice the smoked duck breast thinly, on the bias. In a large mixing bowl, place the mesclun greens, duck prosciutto, smoked duck, orange segments, and peas. Toss with the roasted shallot vinaigrette. Divide the salad evenly among the four serving plates. Heat a large saute pan over high heat until hot. Season the foie gras slices with salt and pepper and sear for 20 seconds per side. Place each slice atop a salad. In a small non-stick saute pan over medium heat, fry the quail eggs sunny side up. Place one on top of each piece of foie gras. Garnish each plate with a few duck cracklings and drizzle the vinegar reduction over the top.

    CHEF NOTES
    Cane vinegar, a Louisiana specialty, is a by-product of sugar production. One of the most popular brands is Steens. If you cannot smoke your own duck breast, you can usually purchase it, as well as duck prosciutto, from specialty meat purveyors.

  • FOIE GRAS and SWEET ONION BREAD PUDDING with PECAN-CRUSTED DUCK LEG CONFIT, WILTED SPINACH, and ANDOUILLE SALAD

    FOIE GRAS and SWEET ONION BREAD PUDDING with PECAN-CRUSTED DUCK LEG CONFIT, WILTED SPINACH, and ANDOUILLE SALAD by Emeril Lagasse

    (excerpted from "Foie Gras...A Passion" by Hudson Valley founder, Michael Ginor)

    Book Photo064

    With its roots in French, Spanish, and African cooking, the cuisine of New Orleans is known for hearty dishes with robust flavors. One of the genre's most renowned practitioners is Emeril Lagasse, who, for this preparation, blends Cajun and Creole classics with French ingredients and techniques. Although bread pudding is usually served as a dessert, Emeril's savory version incorporates foie gras, which, as it melts, enriches the custard. The result is a comforting, stuffing-like pudding that is a perfect accompaniment to the pecan-crusted duck leg confit.

    YIELD: 10 MAIN COURSE SERVINGS

    DUCK CONFIT - Purchase Duck Confit Online
    10 duck legs
    1 and 1/2 cups coarse salt
    1 teaspoon black peppercorns
    1bunch fresh thyme
    8 juniper berries
    2 to 3 quarts rendered duck fat

    Rinse the duck legs under cold water and pat dry with paper towels. In a small bowl, combine the salt, peppercorns, thyme, and juniper. Holding 1 duck leg at a time over the bowl of salt, rub a generous amount of the salt and seasonings into the skin and flesh of the leg. Place in a half hotel pan or other nonreactive dish and repeat with the remaining legs. The salted legs can be layered 2 or 3 deep. All of the salt should be used. Any that is left over can be sprinkled on top. Refrigerate overnight. The following day, brush away any salt and spices from the duck legs and pat dry with paper towels. Heat the rendered fat in a heavy 6- or 8-quart saucepan over medium heat to between 220 and 230 degrees. Add the duck legs, making sure they are submerged in the fat, and cook until browned and tender, about 1 hour and 45 minutes. When the legs are nearly cooked, the meat will pull away from the leg bone. Remove from the heat and let cool at room temperature for 1 hour. Transfer the legs to a ceramic bowl, crock, or other nonreactive container. If not using immediately, strain the fat on top to cover. The confit will keep up to one year in the refrigerator. To use confit that has been stored in the refrigerator, gently heat the bowl in a pot of simmering water to melt the hardened fat.

    BREAD PUDDING - Purchase Fresh Foie Gras Online
    3 tablespoons unsalted butter
    1 pound foie gras, cut into 1/2-inch cubes
    3 cups sliced onions
    2 teaspoons coarse salt
    1/4 teaspoon cayenne pepper
    1/2 teaspoon black pepper, freshly ground
    1 tablespoon garlic, chopped
    7 large eggs
    3 cups heavy cream
    1/2 teaspoon Tabasco sauce
    1 and 1/2 teaspoons Worcestershire sauce
    8 cups cubed white bread, without crusts
    1/2 cup Parmigiano-Reggiano cheese, grated

    Preheat the oven to 350 degrees. Grease a 2-quart rectangular glass baking dish with 1 tablespoon of the butter. Heat a large saute pan over moderately high heat and sear the foie gras cubes in several batches, about 30 seconds per batch, stirring gently with a wooden spoon. Remove the cubes and drain them on a paper towel, leaving the fat in the pan. Add the remaining butter to the pan and saute the onions until translucent, about 5 to 10 minutes, adding 1 teaspoon of the salt, 1/2 teaspoon of the cayenne pepper, and all the black pepper. Add the garlic and saute for 1 minute longer. Remove this mixture from the head and let cool.

    In a large mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, the remaining salt and cayenne pepper, the Tabasco sauce, and the Worcestershire sauce. Whisk this mixture until all ingredients are well blended. Stir in the onion mixture. Add the bread cubes and mix well. Fold in the seared foie gras. Pour the mixture into the buttered pan and sprinkle with the grated cheese. Bake in the preheated oven for 45 to 55 minutes, or until set. If the top begins to brown, cover with aluminum foil. Remove the pudding from the oven and let it rest for 5 minutes before serving.

    PECAN-CRUSTED DUCK CONFIT
    2 and 1/2 cups pecans, lightly toasted (see Chef Notes)
    3 and 3/4 cups flour
    Essence of Emeril (see Chef Notes)
    Coarse salt
    Black pepper, freshly ground
    3 eggs beaten
    1/4 cup milk
    10 legs duck confit (from above)
    1/4 cup olive oil

    Preheat the oven to 375 degrees. In a food processor, combine the pecans with 1 and 1/2 cups of the flour. Pulse until the pecans are finely ground, being careful not to over-process the mixture to a paste. Season the mixture with the Essence of Emeril. In a shallow bowl, season the remaining flour with salt and pepper. In another shallow bowl, beat together the eggs and milk. Dredge the confit legs in the seasoned flour. Dip each leg in the egg wash, letting the excess drip off. Dredge the legs in the pecan mixture, coating each leg completely. Heat two ovenproof saute pans, each large enough to hold five duck legs without crowding, over medium-high heat. Divide the olive oil among the two pans and heat. Lay the pecan-crusted legs into the hot oil, five per pan. Pan fry the legs for 3 minutes on the first side, flip and remove the pan from the heat. Place the pans in the preheated oven and cook the duck legs for an additional 6 minutes. Remove from the pan, drain on paper towel, and keep warm.

    WILTED SPINACH SALAD
    2 and 1/2 cups andouille sausage, finely chopped (see Chef Notes)
    1/4 cup shallot, minced
    2 and 1/2 tablespoons garlic, minced
    1 and 1/2 cups onion, finely chopped
    1/2 cup balsamic vinegar
    1 and 1/2 cups olive oil
    Coarse salt
    Black pepper, freshly ground
    1 medium red onion, sliced thinly
    10 cups fresh spinach, cleaned, stems removed, and firmly packed

    In a hot saute pan, sear the andouille sausage for 1 minute, until the fat renders. Add the shallot, garlic, and chopped onion and saute for 2 to 3 minutes more. Remove the pan from the heat and add the balsamic vinegar. Pour the mixture into a medium mixing bowl and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small stainless steel container and set aside in a warm place. Reserve the red onion and spinach until service.

    SERVICE
    Using a 2 and 1/2-inch round metal cutter, cut circles out of the bread pudding. Place the spinach into the large mixing bowl and toss with the red onions and the warm vinaigrette. Season the salad with salt and pepper. Mound some salad onto one side of each of ten serving plates. Lay a duck confit leg on top of each salad and a round of bread pudding on the side.

    CHEF NOTES
    To toast the pecans, place the nuts on a sheet pan and set in a 350 degree oven for 10 minutes. Cool completely before using. Essence of Emeril is a proprietary spice blend available in grocery and gourmet stores. As a substitute, use any combination of sweet and hot spices to your taste. Andouille is a dense smoked sausage typical of Louisiana. It can be found in most specialty meat or charcuterie shops. Do not confuse Cajun andouille with French andouille, which is a tripe sausage typical of Lyons.

  • HUDSON VALLEY FOIE GRAS STUFFING by Chef Jenny Chamberlain

    HUDSON VALLEY FOIE GRAS STUFFING
    by Chef Jenny Chamberlain

    cornishhen

    INGREDIENTS - Purchase Fresh Foie Gras Online
    Hudson Valley Foie Gras, Deveined, cut in 3/4” cubes - 10 oz
    Sauternes Wine, for marinating - 1/2 cup
    Toasted Croissant, 1” cubes - 4 cups
    Leeks, sliced - 1/2 cup
    Garlic Cloves, sliced - 4 each
    Butter, salted - 1 stick
    Egg, each - 1 each
    Cornish Game Hen - 2

    METHOD
    1. Take out the primary veins of the liver using your finger or a paring knife. Cut in ¾” cubes and marinade with the sauternes wine.
    2. Cut croissant into ¾” cubes and toast in a 375 degree oven until golden and dry, (5-10 minutes)
    3. Sauté leeks and garlic in butter until soft. Season with Salt and pepper.
    4. Remove liver from the sauternes. Add foie gras cubes, butter, leeks, garlic and egg into a mixing bowl equipped with the paddle attachment. Whip on med/high speed until creamed together.
    5. Add toasted croissant to bowl and mix to incorporate.
    6. Season Game hens with salt and pepper inside and out. Rub butter or duck fat on the outside of the skin. Stuff birds then truss for even cooking.
    7. Roast in 425 degree oven for 20 minutes to oven sear skin. Lower heat to 375 and continue roasting for 30-40 minutes or until an internal temperature of 158 degrees. Allow to rest for a minimum of 10 minutes in order for juices to redistribute.

  • HATIKVA CHARCOAL-GRILLED FOIE GRAS with DUCK-PROSCIUTTO-FIG-CARDAMOM JAM and POMEGRANATE GLAZE by Michael Ginor

    HATIKVA CHARCOAL-GRILLED FOIE GRAS with DUCK-PROSCIUTTO-FIG-CARDAMOM JAM and POMEGRANATE GLAZE
    by Michael Ginor

    Hatikva Charcoal Grilled Foie Gras

    Having spent my childhood years in Israel, one of the largest foie gras producers and exporters in the world, I was exposed to this delicacy at an early age. Though most of the Israeli-produced livers were exported, the lower grades were consumed by locals in outdoor tavernas in the Hatikva neighborhood of Tel Aviv, where foie gras was cubed, skewered, and charcoal-grilled. Pomegranate and figs, indigenous to the region, provide the sweet acidity necessary to balance the richness of the foie gras. Furthermore, ancient Egyptians fattened geese with plump figs, framing the preparation in a historical context. Duck prosciutto, a natural complement to figs, adds depth and nuttiness. Incorporating cardamom and ginger into the fig jam infuses the dish with an exotic Middle Eastern essence. -Michael Ginor

    Yield: 6 MAIN COURSE SERVINGS

    FIG JAM - Purchase Duck Prosciutto Online
    1 pound fresh figs or 3/4 pound dried, diced
    1/2 red onion, finely chopped
    1/2 tablespoon ginger, peeled and minced
    10 cardamom pods, lightly cracked and tied into a cheesecloth sachet
    2 cups port
    Juice of 2 lemons
    4 ounces duck prosciutto, finely diced
    In a small saucepan combine the figs, red onion, ginger, cardamom, anad port and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 20 to 30 minutes, stirring frequently to prevent burning, until the mixture acquires the consistency of a thick jam. Remove from the heat and stir in the lemon juice. After the mixture has cooled slightly, discard the cardamom sachet. Stir in the cubed duck prosciutto and set aside.

    POMEGRANATE GLAZE
    Juice of 3 pomegranates (see Chef Notes)
    3 tablespoons sugar
    In a small saucepan, combine the pomegranate juice and sugar and reduce the mixture to a glaze, about 20 minutes. Remove from heat and set aside.

    GRILLED FOIE GRAS - Purchase Fresh Foie Gras Online
    1 pound foie gras, cut into 6 slices, each about 2 and 1/2 ounces and 3/4-inch thick
    Coarse salt
    Black pepper, freshly ground
    Score the foie gras and season with salt and pepper. Grill over charcoal, turning once, cooking the medallions for a scant minute per side, depending on the temperature of the grill. Be prepared to control flare-ups with a water-filled squirt bottle.

    GRILLED PITA
    1 pita bread
    Duck or foie gras fat
    3 cardamom pods, toasted and ground
    Coarse salt
    Black pepper, freshly ground
    Brush the pita on both sides with the duck or foie gras fat and season with the cardamom, salt and pepper. Cut the pita into six triangles and grill on both sides.

    GARNISH
    3 fresh figs quartered
    Duck or foie gras fat
    6 long chives
    Sea salt
    Black pepper, freshly cracked
    Pomegranate seeds

    SERVICE AND GARNISH
    Brush half the figs with fat and grill lightly. To serve, set a ring mold in the center of one of six serving plates, spoon in one-sixth of the fig jam, and remove the mold. Place a grilled pita wedge on top of the jam. Balance a grilled foie gras medallion on top of the pita, and place both a grilled and a fresh piece of fig on top of the foie gras. Spppon some of the pomegranate glaze over the foie gras and around the plate. Drizzzle some of the rendered fat around each plate. Garnish with chives, a sprinkle of sea salt, cracked black pepper, and pomegranate seeds.

    CHEF NOTES
    If you do not wish to make your own duck prosciutto, cured Chinese duck legs (available at Chinese grocers), smoked duck breast, or pork prosciutto may be substituted. Pomegranate syrup, purchase at Middle Eastern specialty stores, may be substituted for the pomegranate glaze. Bring to a boil, but do not reduce before serving. If a charcoal grill is not available, seared foie gras may be substituted.

    SPECIAL EQUIPMENT
    2-inch ring mold
    Charcoal grill

  • CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR by Andre Soltner

    CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR
    by Andre Soltner

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    Apples and foie gras are often paired in Alsace, where Andre Soltner was raised. Andre dredges the foie gras slices in flour and then sautes them in sweet butter. This technique is typical of the region, where goose foie gras predominant. When heated, goose liver release its fat more readily than duck liver, and the flour crust helps lessen the amount of fat last in the pan. The crust also adds a pleasant textural element to the finished dish. Though most chefs sear Moulard foie gras without flour or butter, Andre retains the technique to enhance the authentic character of the dish.

    YIELDS: 6 MAIN COURSE SERVINGS

    Buttered Apples
    4 Golden Delicious apples, peeled and cored (see Chef Notes)
    1 tablespoon unsalted butter
    Cut each apple into 8 slices. IN a large saute pan, heat the butter and add the apple slices. Saute over medium heat about 3 minutes on each side, until the apples become slightly caramelized. Remove the apple slices from the pan and keep warm. Reserve the pan to cook the foie gras.

    Foie Gras - Purchase Fresh Foie Gras Online
    1 and 1/2 ponds foie gras, cut into 12 slices, each about 2 ounces and 1/2-inch thick
    All-purpose flour for dredging
    Coarse salt
    Black pepper, freshly ground
    3 tablespoons unsalted butter
    2 tablespoons Melfor vinegar (see Chef Notes)
    1/2 cup veal stock or duck stock
    Dredge the slices of foie gras in the flour and season with salt pepper. Melt 1 tablespoon of the butter in the pan used to cook the apples and saute the foie gras slices over medium heat for 1 to 2 minutes on each side. The liver should be nicely browned on the outside, and slightly pink inside. On six warm plates, arrange 4 or 5 apple slices and 2 pieces of foie gras. Pour off all of the fat from the pan. Over high heat, briefly deglaze the pan with the vinegar, then add the stock and reduce by half. Lower the temperature and whisk in the remaining 2 tablespoons of butter. cook for another 2 minutes, making sure the sauce does not boil or separate. Pour the sauce over the foie gras and the apples and serve.

    Chef Notes
    Depending on what is in season, you may substitute other cooking apples for the Golden Delicious. Melfor vinegar is a honey vinegar that is common in Alsace. Apple cider vinegar makes an acceptable substitution.

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