Best Butter Braised Giannone Chicken With Summer Truffles And Foie Gras Recipes

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PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

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.

BLACK TRUFFLE OF FOIE GRAS



Black Truffle of Foie Gras image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread
2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread

Steps:

  • Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
  • Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
  • To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
  • Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
  • Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
  • To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

FOIE GRAS



Foie Gras image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 2

1 (6 -ounce) can goose foie gras, at room temperature
1 stick unsalted butter, at room temperature

Steps:

  • Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

PAN-SEARED FLORIDA POMPANO AND SPINY LOBSTER IN SQUAB CONSOMME, AND POACHED FOIE GRAS



Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 29

1 tablespoon butter
4 pompano fillets, bloodline removed
Salt and white pepper, for seasoning
Squab Consomme, recipe follows
4 (1-ounce slices) foie gras
1 cup celeriac, chiffonade
1 small black truffle, julienned
2 bulbs spring garlic, shaved fine
2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions
2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions
Sprigs chervil, for garnish
2 squab, boned, breast and leg meat reserved for Squab Consomme, recipe follows (may substitute 1 duck, prepared the same way)
1 cup peeled and chopped carrot
1 cup peeled and chopped onion
1 cup peeled and chopped celeriac
4 cups chicken stock
15 whole white peppercorns
Sprig thyme
Sprig rosemary
4 squab breast and leg meat, reserved from above
4 egg whites, lightly beaten
1 stalk fresh lemon grass, chopped
5 star anise, crushed
1/3 cup sherry vinegar
1 small beet, peeled and chopped
1 cup peeled and chopped carrot
1 cup peeled and chopped onion
1 cup peeled and chopped celeriac
Squab Stock, see recipe above

Steps:

  • In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat.
  • In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes.
  • In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve.
  • Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock.
  • In a food processor, pulse the reserved squab breast and leg meat until fine.
  • In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
  • Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service.

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