Hudson Valley Foie Gras

  • JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET by Allen Susser

    JERK FOIE GRAS with ROASTED SWEET POTATO, COCONUT, LIME, and SOTCH BONNET
    by Chef Allen Susser

    Book Photo094

    Allen Susser adapts the jerk method - a barbecue technique from Jamaica that involves rubbing a fiery dry spice mixture on meat and cooking it over hot coals, often in oil drums on the side of the road - to prepare a spicy grilled foie gras. The roasted sweet potato, pineapple, and coconut add another Caribbean element to the dish, as well as a contrast of flavors and textures.

    Yield: 8 MAIN COURSE SERVINGS

    Jerk Foie Gras - Purchase Fresh Foie Gras Online
    4 whole scallions
    1 cup red wine
    3 cloves garlic, chopped
    1 tablespoon fresh cilantro, minced
    1 tablespoon olive oil
    1/4 cup ground allspice
    4 teaspoons ground cinnamon
    1 teaspoon tamarind pulp
    1 teaspoon course salt
    1 teaspoon minced Scotch Bonnet pepper
    1/2 teaspoon nutmeg, freshly grated
    1 and 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/4-inch thick
    In a large ceramic bowl, combine all the ingredients except the foie gras. Toss the foie gras slices with this seasoning mixture, cover, and refrigerate for at least 2 hours.

    Roasted Sweet Potato
    3 cups sweet potato, cut into 1-inch cubes
    2 cups fresh pineapple, cut into 1-inch cubes
    4 tablespoons olive oil
    1 tablespoon diced serrano chili, seeds removed
    2 cups coconut milk
    2 tablespoons fresh lime juice
    1 teaspoon coarse salt
    1/2 teaspoon black pepper, freshly ground
    Preheat the oven to 400 degrees. In a small roasting pan, combine the sweet potato, pineapple, and 3 tablespoons of the olive oil. Roast for 20 minutes, until the potato starts to soften. Remove a quarter of the roasted ingredients, reserve, and continue to roast the remaining ingredients for an additional 20 minutes or until slightly caramelized to golden brown. In a medium saute pan, saute the serrano chili in the remaining tablespoon of olive oil. Add the reserved potato and pineapple mixture, the coconut milk, lime juice, salt, and pepper. Over medium heat, reduce this mixture by half. Puree the reduced mixture in a food processor until smooth. Set aside both the puree and the roasted potato and pineapple mixture, and keep warm.

    Garnish
    Fresh lemon thyme

    Service and Garnish
    Preheat a grill or grill pan until very hot. Grill each piece of foie gras for 30 seconds on each side, charring the outside while leaving the inside medium rare. Spoon a pool of puree onto each of eight serving plates. Top with the roasted sweet potato and pineapple mixture and finish with a medallion of grilled foie gras. Garnish with a sprig of fresh lemon thyme.

  • DELICATA SQUASH and GRANNY SMITH APPLE SOUP with FOIE GRAS TORTELLINI, TOASTED PUMPKIN SEEDS, and CHESTNUT CREAM by Chef Don Pintabona

    DELICATA SQUASH AND GRANNY SMITH APPLE SOUP WITH FOIE GRAS TORTELLINI, TOASTED PUMPKIN SEEDS, AND CHESTNUT CREAM by Chef Don Pintabona

    Don Pintabon uses foie gras butter, which is essentially an enriched mousse, to act as a liaison to bind and thicken the squash and apple soup. Foie gras butter is also used as the filling for the tortellini to create an intense flavor that explodes in the mouth. The toasted pumpkin seed oil, a traditional Austrian condiment, accents the autumnal character of this satisfying soup.

    Book Photo119

    Yield: 8 Appetizer Servings

    Foie Gras Butter - Purchase Foie Gras Mousse Online
    1 cup foie gras mousse
    1/3 cup unsalted butter, at room temperature
    Place the foie gras mousse and butter in the bowl of a food processor. Process until thoroughly combined. Refrigerate.

    Squash and Apple Soup
    3 tablespoons butter
    2 medium onions, chopped
    1/2 cup calvados
    6 cups light chicken stock, plus 1 cup extra to adjust consistency
    2 medium Idaho potatoes, peeled and chopped
    4 whole start anise
    1 bay leaf
    1 vanilla bean, 2 inches long, split
    6 delicata squash, seeded and chopped
    3 Granny Smith apples, peeled and chopped
    Coarse salt
    Black pepper, freshly ground
    1/3 cut foie gras butter
    In a stock pot, melt the butter over low heat. Add the onions and cook, stirring until the onions are translucent, about 10 minutes. Add the calvados and cook until the mixture is almost dry. Add the stock, potatoes, star anise, bay leaf, and vanilla bean, and simmer over medium heat for 10 minutes. Add the squash and apples, and simmer until soft. Remove the bay leaf, star anise, and vanilla bean, and puree the soup in batches, in a food processor or blender, until smooth. Adjust the consistency with more stock, if necessary. Strain the soup through a coarse sieve or china cap and season with salt and pepper. Chill until needed.

    Foie Gras Tortellini - Purchase Fresh Foie Gras Online
    24 wonton wrappers, cut into 1&1/2-inch circles
    2/3 cup foie gras butter
    1 egg, beaten
    Place a teaspoon of the foie gras butter in the center of the wonton wrapper. Fold the wrapper over the butter to make tortellini. Seal the edges with the beaten egg. Repeat this process to create 16-24 tortellini. Reserve tortellini and leftover foie gras butter until service.

    Chestnut Cream
    1/3 cup unsweetened chestnut puree, canned or fresh
    1/4 cup creme fraiche, plus more if necessary
    Combine chestnut puree and the creme fraiche. The mixture should have the consistency of honey. Make adjustments as needed.

    Garnish
    4 ounces foie gras, diced
    1/4 cup pumpkin seeds
    1 delicata squash, cut into 8 half-moon shapes
    4 lady apples, sliced lengthwise
    Toasted pumpkin seed oil
    8 sage leaves
    16 whole star anise
    Preheat the oven to 400 degrees. In a very hot saute pan, cook the diced foie gras for about 30 seconds. Toast the pumpkin seeds in the oven for 2 to 3 minutes. Bring a large pot of water to a boil and blanch the squash for 1 minute. Place the lady apples on a sheet pan, cut side down, and roast until soft, about 10 to 15 minutes. Reserve the pumpkin seed oil, sage, and star anise until service.

    Service and Garnish
    Bring the soup to a boil and remove from the heat. Whisk in 2/3 cup foie gras butter. Place the tortellini in boiling water and cook for 2 minutes. Ladle the hot soup into eight bowls. Add 2 to 3 tortellini to each bowl. Place a dollop of chestnut cream in the center of each bowl, and drizzle the pumpkin seed oil around it. Gently arrange the toasted pumpkin seeds, 1 sage leaf, a piece of squash, 2 star anise, and half a lady apple in each bowl.

  • #FoieTheWin CHEF CHALLENGE

    #FoieTheWin - HVFG Social Media Chef Challenge

    Hudson Valley Foie Gras strives to serve chefs in everything that we do. Hudson Valley founder, Michael Ginor, has traveled the world promoting and collaborating with the best chefs working in diverse cities and culinary traditions for over 20 years. Without the creativity and persistence of chefs, we would not be the premiere producer of duck and foie gras products in the country.

    We are pleased to continue this tradition with our new social media-based Chef Challenge: #FoieTheWin

    We'll regularly feature a new dish from a new chef across our social media platforms and in a blog post on our website. "Foie-the-win" winners will be selected from posts on Instagram, Twitter, or Facebook by chefs using HVFG foie or duck products. In addition to being featured across Hudson Valley's web presence, we'll also provide a gift to the winning selection: a Hudson Valley torchon, 'Foie Gras...A Passion' cookbook, and rendered duck fat.

    To be considered just tag us or post to our page on Facebook, Twitter, or Instagram:
    HVFG on Facebook: www.facebook.com/hudsonvalleyfoiegras
    HVFG on Twitter: twitter.com/HudsonValleyFG / @hudsonvalleyfg / #hvfg
    HVFG on Instagram: instagram.com/hudsonvalleyfoiegras / @hudsonvalleyfoiegras / #hudsonvalleyfoiegras

    Previous #FoieTheWin Winners:

    October 2015 - Foie Gras, Persimmon, Kumquat and Minus 8 by Chef Mei Lin
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    November 2015 - Country Pate of Foie Gras, Pork Belly and Pork Shoulder by Chef Tomas Prado
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    November 2015 - Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussel Sproats, Roasted Pumpkin, and Black Garlic Browth by Chef Tony Adams
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  • FOIE GRAS, PERSIMMON, KUMQUAT and MINUS 8 - #FoieTheWin - October 2015

    Foie Gras | Persimmon | Kumquat | Minus 8
    by Mei Lin

    Foie-the-win! - HVFG Chef Challenge - October 2015

    Our very first '#FoieTheWin' Chef Challenge selection is this elegant but approachable, high-class but impressively simple dish by Hudson Valley Instagram follower and chef, Mei Lin. On Twitter @meilin21 - On Instagram @meilin21

    IMG_4147

    Ingredients
    1 lobe Hudson Valley Foie Gras (cut 2 large pieces and score)
    3 Fuyu Persimmons (firm but ripe)
    200g Rice Vinegar
    200g Mirin
    300g Minus 8 Vinegar
    50g Toasted Hazelnuts
    Pickled Kumquats, thinly sliced
    EVOO
    Chervil Sprigs

    Method
    Preheat oven to 350 degrees, place hazelnuts on a sheet tray, toast until golden brown.

    Slice Persimmon in pieces and punch out with small ring cutter

    In a small sauce pot bring mirin up to a boil, turn off the burner then add thinly sliced kumquats.

    Cut 2 large pieces of foie gras and score. In a hot pan, on med high heat, place the scored side down when searing. Make sure not to over sear and burn foie gras.

    Take foie out of the pan, and let it rest.

    Add persimmons to the pan and deglaze with the minus 8 vinegar.

    Plate and serve!

  • 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.

  • Hudson Valley's People, Products & Practices

    Hudson Valley's People, Products & Practices

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    Three new short documentaries on Hudson Valley Foie Gras' People, Products & Practices shine light into what makes Hudson Valley the premiere producer of foie gras, Moulard duck, and organic chicken in the United States.

    Episode 1 - The People - https://vimeo.com/135243871

    Episode 2 - Products - https://vimeo.com/135827596

    Episode 3 - Practices - https://vimeo.com/135827595
  • DUCK HEAVEN - DUCK BURGER, DUCK BACON and SEARED FOIE GRAS

    Duck Heaven

    duckburgerblog

    -Purchase Ground Duck w/Duck Bacon
    -Purchase Applewood Smoked Duck Bacon
    -Purchase Sliced Foie Gras

    Behold, Chef Jenny Chamberlain's guide to Duck Heaven:

    Ingredient List:
    1 lb ground Duck with Duck bacon
    1 egg Duck or Chicken
    1, 2 oz slice of Foie Gras
    4 oz of duck bacon
    1 Bun, Bread of choice
    Condiments and Accompaniments of choice
    Suggestion: sriracha mayo, thin sliced red onion and killer dill pickle slices

    Method:
    Form colossal ground duck with duck bacon patty and cook 5-6 minutes each side over med heat, remove and let rest.
    Pour grease from pan and add bacon to crisp and heat through, set aside.....wait for it
    Cook egg in duck bacon fat, set aside...almost there....
    Last wipe pan, crank the heat, score foie and season with salt,  sear 30 seconds each side..... the finish line is in sight...
    toast the bun in the foie fat that rendered.

    Time to assemble and gorge yourself in Duck Heaven. Foie'k n' Roll,

    -Chef Jenny Chamberlain

    Purchase Ground Duck w/Duck Bacon

    Purchase Applewood Smoked Duck Bacon

    Purchase Sliced Foie Gras

     

  • Hudson Valley + Lazy Bear + Ken Frank = Many Chefs

    Hudson Valley + Lazy Bear + Ken Frank = Many Chefs

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    On May 12th Hudson Valley teamed-up with Lazy Bear and Chef David Barzelay to benefit CHEFS Legal Defense Fund, which is helping cover the costs of La Toque Chef Ken Frank's legal defense.

    Read more about the event.

    Checkout this gorgeous and delicious Twitter feed from the event! #lazyfoie

    Read more about the lawsuit.

    Follow us on social media:

    Twitter - @HudsonValleyFG

    Facebook - facebook.com/hudsonvalleyfoiegras

  • RECIPES

  • Foie Gras Is, Once Again, On The Menu In California!

    Los Angeles, CA – On January 7th, 2015, a Federal District Court judge in California overturned the two and a half year old ban on sales of foie gras in California. (Ruling attached) California chefs rushed to put foie gras back on their menus, to the delight of California diners.

    Hudson Valley Foie Gras, with an association of Canadian foie gras farmers, including Rougié, and Hot’s Kitchen, a Hermosa Beach, California, restaurant, challenged the lawsuit the day after the law took effect in 2012.

    The court ruled that federal law regulates the distribution and sale of all poultry products in the United States. California exceeded its authority in implementing the ban on foie gras sales.

    Support for and understanding of foie gras farming has grown since the California law was originally passed in 2004. In documents obtained through the Freedom of Information Act (attached), it was found that even then, the California Department of Food and Agriculture stated that “foie gras production is…well established in conformity with humane animal management” and urged Governor Schwarzenegger to veto the bill. The governor eventually signed the bill at the urging of the California foie gras farm, Sonoma-Artisan Foie Gras, which received immunity from legal action, civil and criminal, until 2012. Several other states considered similar legislation after California and all rejected attempts to ban foie gras sales or farming.

    As Sean Chaney of Hot’s Kitchen said, “Let the foie start flowing again!”

    CLICK HERE to view the official judgment

    CLICK HERE to view

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