PEANUT BUTTER AND JELLY FOIE GRAS
Steps:
- For the almond butter:
- Preheat the oven to 350 degrees F.
- In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
- Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
- In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
- For the grape jelly:
- Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
- Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
- For the duck foie gras:
- Season the foie gras with salt and pepper.
- In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
- When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
- Notes
- The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
- Notes
- Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
- Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
- The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
- Nuts can be kept in the freezer for almost a year.
SMOKED FOIE GRAS WITH GRAPE SAUCE
Provided by Food Network
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
- Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
- Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.
FOIE GRAS
Steps:
- Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.
FOIE GRAS WITH CARAMELIZED FRUITS
Steps:
- Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
- In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.
PEANUT BUTTER AND JELLY FOIE GRAS
Make and share this Peanut Butter and Jelly Foie Gras recipe from Food.com.
Provided by Chuck Hughes
Categories Duck
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the almond butter:.
- Preheat the oven to 350 degrees F.
- In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
- Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
- In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
- For the grape jelly:.
- Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
- Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
- For the duck foie gras:.
- Season the foie gras with salt and pepper.
- In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
- When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
- Cook's Notes:.
- Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
- The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
- Nuts can be kept in the freezer for almost a year.
- Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
- The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
- Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
Nutrition Facts : Calories 1490.3, Fat 72.4, SaturatedFat 5.7, Sodium 1516.5, Carbohydrate 197.5, Fiber 13.7, Sugar 143.1, Protein 32
SOTTHA KHUNN'S ROASTED FOIE GRAS WITH FIGS AND GRAPES
Steps:
- Season the foie gras on both sides and place in a 1-gallon zip-lock bag. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
- Preheat the oven to 500 degrees. Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn carefully and roast for 10 minutes more. Remove the foie gras to a warm plate. Cover.
- In the same pan, add the figs and roast 5 minutes. Add the grapes and roast another 5 minutes. Remove the fruit and drain.
- Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt.
- To serve, add the fruit to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fruit sauce over the slices.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 778 milligrams, Sugar 17 grams
ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED GRAPE SAUCE
Provided by Clark Frasier
Categories Duck Fruit Herb Marinate Roast Valentine's Day Dinner Cherry Meat Veal Anniversary Grape Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For sauce:
- Boil both broths until reduced to scant 1 cup. Set aside.
- Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
- For veal:
- Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
- Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
- Meanwhile, separate foie gras slices on plate to bring to room temperature.
- Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
- Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.
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