Seared Foie Gras With Poached Quince Tangerine And Pomegranate Juice Food

SEARED QUEBEC FOIE GRAS WITH OKANAGAN PEACHES

Steps:

• In saucepan bring wine, water and sugar to a boil. Peel and slice peaches into wedges. Remove boiling wine syrup from heat then add peach slices. Cover and allow to sit for 10 minutes. Remove peaches and reserve syrup in refrigerator for future use. Will hold about 1 week.
• In a small pot reduce the balsamic to 1/3. Remove from heat.
• For this dish you will need a non-stick pan. Take the foie gras out of the refrigerator. One thing I want to point out really quickly is you will need a warm knife. When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper. Take the non-stick pan, place it on a gas stove, on high. Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan.
• Once the pan is lightly smoking, remove from heat for 1/2 a minute. Add dash of grapeseed oil. Place the foie gras in the pan score side down and place back over the heat. Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side. Remove from the heat and let rest for approximately 1 1/2 minutes. Stir in butter and lemon juice. Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction. To finish sprinkle a small pinch of fleur de sel on foie gras.

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

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.

GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP

Steps:

• For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
• Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
• For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
• For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
• In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
• Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.

FOIE GRAS WITH DATE PURéE AND POMEGRANATE

Steps:

• Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
• Preheat broiler.
• Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
• Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
• Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

POACHED SHRIMP

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

FOIE GRAS ON A BED OF PEARS

Steps:

• Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
• Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
• Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
• Place the foie gras on the pears.
• Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
• Try serving with a little green salad, using any remaining sauce as the dressing.

SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE

Steps:

• Let the foie gras stand at room temperature for 30 minutes before cooking.
• In a medium sauté pan over medium-high heat, warm the olive oil.
• When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
• Transfer the turnip to a plate.
• Add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
• Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
• Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
• Add the stock, bring to a simmer and reduce the heat to medium-low.
• Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
• Reduce the heat to very low and keep warm.
• Heat a dry medium fry pan over medium-high heat.
• Season the foie gras generously with salt and white pepper.
• Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
• Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
• Transfer each slice to a warmed individual plate.
• Reserve about 1 Tbs of the fat from the fry pan.
• Bring the turnip slices and sauce to a simmer and add the reserved fat.
• Stir to mix and adjust the seasonings with salt and white pepper.
• Spoon the turnip slices and sauce alongside the foie gras and serve immediately.