Best Mille Feuille Of Foie Gras And Pain Depice With Spiced Red Wine And Poached Pear Recipes

Plum Wine Poached Asian Pear image

Provided by Food Network

Categories dessert

Time 12h30m

Yield 4 servings

Number Of Ingredients 6

2 small firm Asian pears, peeled
2 cups pomegranate juice
2 cups Japanese plum wine
1/4 cup granulated sugar
Vanilla ice cream
Mint leaves, for garnish

Steps:

Cut the Asian pears in half vertically. Use a small spoon to scoop out the core. Put the 4 halves in a pot large enough to fit the pears in a single layer.
Cover the pears with the pomegranate juice and plum wine. Add more juice and wine if the pears are not completely covered. Bring to a boil, then lower the heat and simmer for 20 minutes. Take the pot off the heat and let the pears come to room temperature in the pot. Remove the pears and juice from the pot and put in a bowl. Cover and refrigerate overnight.
Preheat a grill to high.
When you're ready to serve the pears, dry each half thoroughly using paper towels. Put the sugar on a shallow plate and dip the flat side of each half in the sugar. Put each pear half, flat side down, on a very hot grill and grill until the sugar is brown and bubbly.
Transfer the pears to serving plates, flat side up. Put a scoop of vanilla ice cream in the middle of each pear and garnish with mint.

Duck Foie Gras in Spiced Red Wine image

Provided by Food Network

Categories appetizer

Time P1DT10m

Yield 5 servings

Number Of Ingredients 13

1 1/2 bottles red wine (preferably from Bordeaux)
About 1 pound fresh duck liver
3 1/2 ounces sliced carrots
4 pieces star anise
1 cup sliced leeks
1 large onion, peeled and sliced
2 cloves
1 tablespoon sweet peppercorns
2 large handfuls coarse salt
1 large handful powdered sugar
Salad, your choice, for serving
Vinaigrette, your choice, for serving
Green asparagus, for serving

Steps:

Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.