Foie Gras, Peanut, and Grapes

Total Time:
49 hr 45 min
Prep:
45 min
Inactive:
48 hr
Cook:
1 hr

Yield:
4 servings

Ingredients
  • Note: The entire recipe requires 2 lobes of foie gras.
  • Cured foie gras:
  • 1 pound 10 ounces foie gras, softened
  • 3 pounds 4 ounces salt
  • 8 3/4 ounces sugar
  • 5 1/4 ounces pink salt
  • 2 1/2 tablespoons five spice powder
  • 1/4 cup brandy
  • 1/4 cup port
  • Smoked foie gras custard:
  • 1 1/2 cups heavy cream
  • 3 1/2 ounces sauterne reduction (reduced from almost 2 bottles of sauterne)
  • 3 1/4 ounces veal demiglace
  • 4 sheets gelatin, bloomed
  • 2 eggs
  • 2 egg yolks
  • Salt and freshly ground black pepper
  • Grape tuile:
  • 3 ounces isomalt
  • 3 ounces grape instant drink powder (recommended: Kool-Aid)
  • 2 ounces sable dough, or storebought shortbread cookies
  • For mille-feuille:
  • 1 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons chopped roasted peanuts
  • 8 sheets bronze gelatin, bloomed
  • 2 cups grape juice
  • Shaved foie gras:
  • End of 1 lobe foie gras
  • Grape gel:
  • 2 cups high-quality grape juice
  • Red wine vinegar
  • Salt
  • Agar
  • Seared foie gras:
  • 4 small slices foie gras
  • Flour, for coating
  • 3 tablespoons duck fat
  • 1 teaspoon finely chopped roasted peanuts
  • To cure the foie gras:
Directions

Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days.

To make the smoked foie gras custard:

Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes.

Preheat the oven to 350 degrees F.

Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool.

To make the grape tuile:

Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds.

To make the mille feuille:

Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components.

In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.

Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.

To shave the foie gras:

Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator.

To make the grape gel:

In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.

To sear the foie gras:

Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.

To plate, arrange each component on a plate.

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.


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