Best Foie Gras On A Bed Of Pears Recipes

FOIE GRAS

Steps:

• Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
• With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
• One the most important vessels are away, put salt, peppers and brandy on the liver.
• Let it marinate for 12 hours at least.
• The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver.
• Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
• Leave it for 3 hours in your freezer.
• Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.

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

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.

ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM

Steps:

• Salt and pepper the foie gras.
• Heat 1.5 TBS of the butter in a skillet until lightly browned.
• Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
• Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
• Remove the foie gras from the pan and set on top of the bread slices.
• Drain the grease from the pan.
• Heat the same skillet again and add the remaining butter.
• Stir in the jam and heat until dissolved.
• Drizzle the jam mixture over the foie gras and bread slices.
• Serve and enjoy!

MILLE-FEUILLE OF FOIE GRAS AND PAIN D'EPICE WITH SPICED RED WINE AND POACHED PEAR

Steps:

• Pass the foie gras through a fine mesh sieve into a large bowl. Add the salt, Madeira, cognac, pink salt, sugar, and white pepper, and mix well. Cover very tightly with plastic wrap and marinate overnight in the refrigerator. Let the foie gras mixture soften at room temperature. Place in between two sheets of acetate. Use a dough sheeter or rolling pin to uniformly flatten it to about 1/2-inch. Set the foie gras on a baking sheet and refrigerate.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat. Beat the egg whites and flour in a heavy-duty mixer. Incorporate the butter, gingerbread spice, and baking soda. Warm up the honey and beat it in. Using an offset spatula and a tuile template, spread the batter evenly on the lined baking sheet. Bake until just done; it's better to underbake than overbake. Place the tuiles on a cooling rack. You will need 12 tuiles in total, but make extra to allow for breakage.
• In a large stockpot, bring the red wine and port to a boil and then light it on fire with a long match to flambe it, or else just simmer and let it reduce by one-quarter. In another large stockpot, heat the honey and sugar and stir to dissolve the sugar. Add the simple syrup and the wine mixture and bring to a boil. Add the vanilla, cinnamon, star anise, gingerbread spice, and orange zest. Add the pears and reduce the heat to a simmer. Cut out a circle of parchment paper (a cartouche) and set it over the liquid. Remove the pan from the heat and let the residual heat of the liquid poach the pears. Leave the pears in the liquid overnight at room temperature to obtain as much color from the wine as possible. Transfer the pears to a plate and cool in the refrigerator. The leftover poaching liquid can be frozen and re-used - or you can reheat it, add some brandy, and have a great holiday cocktail!
• Cut the foie gras into eight 1x3-inch rectangles. Lay four tuiles out flat, center a rectangle of foie gras onto each tuile. Cover each with a tuile. Center another rectangle of foie gras on top of the tuiles, and cover with the remaining tuiles. Lay the mille-feuille of foie gras and pain d'epice on its side on a plate and place a single poached pear next to it. Alternatively, the pear can be cut into slices, if you like. If you have extra tuiles leftover, crumble them up and use Pain d'epice Crumble as an additional garnish or as a base for the poached pear. Finish the plate with mache leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

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.