SAUTEED FOIE GRAS WITH GINGER POACHED PEARS AND PINOT NOIR JUS

Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus image

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

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6 slices duck foie gras
Salt and pepper
6 slices toasted gingerbread
Ginger Poached Pears, recipe follows
Pinot Noir Jus, recipe follows
3 tablespoons cacao nibs
3 1/4 cups water
1 1/4 cup sugar
1/2 cup Chandon Blanc de Noir
1/3 cup lemon juice
1/2 vanilla bean, split and scraped
3 French butter pears, peeled and cored
4 star anise
3/4 ounce ginger, peeled and sliced
1 onion, peeled
1 carrot, peeled
1 leek, cleaned and cut in half lengthwise
1 head garlic, cut in half horizontally
2 ounces pure olive oil, plus 2 ounces
1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
2 cups veal stock
2 cups brown chicken stock
Bones from 1 small squab, cut into small pieces
Salt and pepper

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.