Smoked Foie Gras With Grape Sauce Recipes

Steps:

• Preheat a charcoal grill until the coals are white hot. Score the foie gras with a sharp knife and salt the foie gras liberally with Kosher salt. Place on the grill and cover to prevent flame-ups. Turn the foie gras after 2 to 3minutes and cook on the other side until it's medium rare
• To serve, place the roasted peeled peppers in the center of the plate. Garnish with diced pineapple. Then, using a squirt bottle filled with mole sauce, paint the plate liberally. Place the cooked foie gras in the center of the plate, on top of the roasted peppers and garnish with the fresh
• Toast all dry spices and chilies until dark in a 350 degree oven. Combine all ingredients and bring to a rapid boil, reduce heat and simmer for 20 minutes. Puree all in a blender then add Kosher salt to t

Steps:

• On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
• Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
• Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
• Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.

Steps:

• Put 1/4 cup black-eyed peas vinaigrette in the center of 4 large individual serving plates. Pat down lightly.
• Put watercress, endive and radicchio in a bowl and sprinkle with oil. Toss.
• Top peas with equal portions of greens.
• Top greens with equal portions of ham and goose breast.
• Sprinkle foie gras with salt and pepper.
• Heat a skillet until red hot and smoking. Do not add oil.
• Add foie gras slices and cook over high heat until both sides are browned, about 30 seconds per side. Top each serving with one slice foie gras.
• Pour off half the fat that will have accumulated in the skillet. Add shallots, garlic and vinegar, and cook, stirring, until sauce is reduced by half. Spoon equal amounts of sauce over the foie gras. Sprinkle with scallions and serve.

Steps:

• Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan. Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices. Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes. Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached). Cool to room temperature, about 2 hours.
• Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown). Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer). Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F. Chill, loosely covered, at least 2 days and up to 3.
• Carefully transfer foie gras to a plate with slotted spatula and chill, covered. Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids. Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily). Cool sauce to room temperature.
• Serve foie gras whole on a cutting board or platter. Thinly slice, then sprinkle slices with sea salt and pepper. Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce.