Crisp Grit Cake Foie Gras Club

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Grits:
  • 4 cups milk
  • 1 cup grits
  • Salt
  • Pepper
  • Plum Sauce:
  • 1 cup sugar
  • 1/2 cup red wine vinegar
  • 1 dozen plums, pitted and sliced
  • Flour
  • Oil
  • 4 tablespoons butter
  • 12 ounces foie gras (2 medallions each)
  • 2 teaspoons canned chipoltes in adobo, chopped
  • 1/2 cup rich veal stock or beef stock
  • 1/4 pound arugula
  • Fried leeks
Directions
Grits:
  • Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.

Plum Sauce:
  • Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes

  • Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.

  • Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.

  • Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.

  • To Assemble:

  • Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks Yield: 6 servings


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews