Sauteed Duck Foie Gras Food

SAUTEED DUCK FOIE GRAS

Sauteed Duck Foie Gras image

Categories Duck Appetizer Sauté Quick & Easy Vinegar Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special Equipment
a 10-inch heavy skillet

Steps:

After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce image

Provided by Food Network

Categories appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 Nashi pears
1 ounce white wine
1/4 ounce sugar
1 pinch salt
8 cipollini onions
1/4 ounce honey
1/4 ounce extra-virgin olive oil
1 ounce Worcestershire sauce
Four 4-ounce portions foie gras
2 pieces orange confit, diced
1/2 bunch baby basil

Steps:

Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
Preheat the oven to 350 degrees F.
Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus image

Provided by Food Network

Categories appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

Ingredients

6 slices duck foie gras
Salt and pepper
6 slices toasted gingerbread
Ginger Poached Pears, recipe follows
Pinot Noir Jus, recipe follows
3 tablespoons cacao nibs
3 1/4 cups water
1 1/4 cup sugar
1/2 cup Chandon Blanc de Noir
1/3 cup lemon juice
1/2 vanilla bean, split and scraped
3 French butter pears, peeled and cored
4 star anise
3/4 ounce ginger, peeled and sliced
1 onion, peeled
1 carrot, peeled
1 leek, cleaned and cut in half lengthwise
1 head garlic, cut in half horizontally
2 ounces pure olive oil, plus 2 ounces
1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
2 cups veal stock
2 cups brown chicken stock
Bones from 1 small squab, cut into small pieces
Salt and pepper

Steps:

Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
Preheat the oven to 450 degrees F.
Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.

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