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.
SEARED FOIE GRAS AND SAVORY ROSEMARY WAFFLE WITH PRUNE-ARMAGNAC ICE CREAM, CARAMELIZED PINEAPPLE, AND VEAL REDUCTION
Steps:
- In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
- Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare.
- Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
- To serve, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil plush. Drizzle a little of the veal reduction around the plate and serve immediately.
- Sift together all the dry ingredients into a large mixing bowl. Slowly whisk in the yolks, 1 at a time. Next, add the milk, followed by the melted butter.
- In the bowl of an electric mixer, whip the egg whites to soft peaks. Fold them into the batter. Finally, fold in the chopped rosemary.
- Make waffles in a waffle iron according to the manufacturer's instructions.
- Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use.
- Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold.
- Boil 6 cups of water in a saucepan. Remove from the heat and add the tea bags. Let infuse for 2 minutes, and then add the prunes. Cover the pan and let stand at room temperature overnight.
- In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate.
- The following day, strain the prunes and put them in a large glass jar. Pour the Armagnac over. Add the cold syrup. Let macerate for 1 month in a cool place.
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.
PAN ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH
Provided by Food Network
Time 30m
Yield 1 1//2 cups peach relish and 4
Number Of Ingredients 12
Steps:
- The fresh, raw duck or goose liver known as foie gras is from specially raised fowl that produce this large and fat liver much different in size than the ordinary ducks liver. Generally sold as grades A, B, or C where Grade A being the best and most expensive. Grade A foie gras is usually free of most blemishes and imperfections and requires the least time to clean of any veins and bile. All three grades will require some hand cleaning with a small paring knife. After the foie gras has been cleaned, it should be cut into 1/2inch thick slices weighing approximately 2 to 3 ounces each.
- Bring the vinegar and sugar to a boil. Add the shallots, jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the peaches and simmer an additional 5 minutes before removing from the heat. Cool for 15 minutes, then serve or transfer to a clean container and refrigerate for up to one week.
- Season the sliced foie gras with salt and pepper just immediately before cooking. . Heat a clean, dry heavy bottomed saute pan until very hot. Place the foie gras in the pan and sear quickly on both sides. Serve on a bed of warm peach relish with sliced baguette croutons.
More about "pan seared quebec foie gras with hot and sour peach jam cabernet ice wine reduction recipes"
PAN-SEARED FOIE GRAS – LEITE'S CULINARIA
Web Dec 26, 2017 Cook the pan-seared foie gras and wine sauce. Place a large sauté pan over medium-high heat. Using a paring a knife, gently …
From leitesculinaria.com
4.8/5 (8)Total Time 45 minsCategory AppetizersCalories 500 per serving
From leitesculinaria.com
4.8/5 (8)Total Time 45 minsCategory AppetizersCalories 500 per serving
- Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.
- Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.
PAN-SEARED FOIE GRAS, THE ULTIMATE FRENCH GOURMET TREAT.
Web Pan-Seared Foie Gras. ... 1 lobe of foie gras, 225gr, 8oz; 1 tbs Balsamic vinegar, 16gr, .56oz; 2 tsp molasses, 14gr, .5oz; 3 tbs red wine, 45gr, 1.6oz; sea salt; 2 - 4 slices of whole grain bread, toasted and cut into …
From thymeforcookingkitchen.com
From thymeforcookingkitchen.com
PAN SEARED STEAK - JO COOKS
Web Aug 9, 2022 Prep: Let the steak sit at room temperature for 20-30 minutes before cooking. Season it generously with salt and pepper. Make brown butter: Add the butter, salt, pepper, herbs to a saucepan over medium …
From jocooks.com
From jocooks.com
SEARED FOIE GRAS WITH PEACHES RECIPE | D'ARTAGNAN
Web Stir in sugar, then add peaches, turning to coat. Cook, stirring occasionally until sugar has dissolved and peaches are warmed through and glazed, about 3 to 5 minutes. Keep warm. Heat a dry skillet over high flame. …
From dartagnan.com
From dartagnan.com
PERFECT PAN SEARED FOIE GRAS - FORAGER | CHEF
Web Oct 17, 2022 In a 1 qt saucepan, or another pan that can fit at least a qt of liquid, heat the apricots, ramps, wine, salt, and ramp pickling liquid. Simmer until the mixture is reduced by half and is syrupy enough to coat the …
From foragerchef.com
From foragerchef.com
SEARED FOIE GRAS WITH FIG AND BALSAMIC REDUCTION …
Web Oct 4, 2021 Add veal or chicken stock, balsamic vinegar, red currant jelly, and figs into a saucepan and reduce on medium heat, until only about a cup of liquid remains. The sauce will thicken slightly as it reduces. Be …
From thespruceeats.com
From thespruceeats.com
HOW TO PAN SEAR FOIE GRAS - SERIOUS EATS
Web Jun 27, 2022 Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It …
From seriouseats.com
From seriouseats.com
PAN-SEARED FOIE GRAS WITH FIG MOSTARDA AND FRESH FIGS RECIPE
Web Mar 26, 2019 Directions. Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over …
From seriouseats.com
From seriouseats.com
RECIPE #2171 PAN-SEARED FOIE GRAS, VANILLA FRENCH TOAST, CARAMELIZE...
Web Mix 100g of sugar with the eggs and the milk. Peel and cut the apples in 8 quarters, mix with the lemon juice. Bring the maple syrup to boil. Out of the stove, add the star anise, the …
From ateliersetsaveurs.com
From ateliersetsaveurs.com
PERFECT PAN-SEARED STEAK - A FAMILY FEAST®
Web Feb 15, 2023 Instructions. Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for 30 minutes. Using half the amount of salt …
From afamilyfeast.com
From afamilyfeast.com
PAN SEARED FOIE GRAS RECIPE - PETITEGOURMETS.COM
Web Nov 14, 2021 Take out prepared foie gras from the refrigerator and season each slice generously with salt and freshly grounded black pepper. Take a medium sized saucepan …
From petitegourmets.com
From petitegourmets.com
PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, …
Web Get Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction Recipe from Food Network ... Healthy; Baking; Father's Day; See All …
From private.blog-guru.web.id
From private.blog-guru.web.id
THE THIRSTY TRAVELER | FOOD NETWORK
Web Bourbon Beef Tenderloin Jamaican Rummed Baked Bananas Annelie's Irish Stout Mayonnaise Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet …
From foodnetwork.com
From foodnetwork.com
PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH …
Web Steps: Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve.
From tfrecipes.com
From tfrecipes.com
PAN-SEARED TENDERLOIN STEAKS WITH PAN-SAUCE 3 WAYS
Web Dec 1, 2020 Place the pan used to sear the steaks over low heat. Melt the butter and add the mushrooms; cook, stirring occasionally until browned and most of the water has …
From canadabeef.ca
From canadabeef.ca
PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, …
Web It was the middle of the Canadian winter and I was knee-deep in snow picking Icewine Grapes. Stephen Treadwell, chef at the acclaimed Queen's Landing Tiara Restaurant in …
From benedetta.is-a-chef.com
From benedetta.is-a-chef.com
You'll also love