- 4 quarts spring water
- 1 cup fleur de sel
- 4 poussin
- Salt and pepper
- 1 teaspoon vegetable oil, plus 1 teaspoon
- 8 ounces foie gras
- 2 ounces Armagnac
- 16 ounces veal stock
- 2 bunches white asparagus
- 4 morels, rinsed of sand and sliced into rounds
- 2 sprigs tarragon, leaves picked and chopped
Poussin and garnish: In a large bowl, combine the water and fleur de sel. Soak the poussin in the salted water for 5 to 6 hours. Remove poussin from water, dry off, and add salt and pepper to skin side only.
Preheat oven to 550 degrees F.
Heat a saute pan and add the vegetable oil. When the oil is just beginning to smoke, place the poussin skin side down in pan. Place in a 550 degree F oven for 8 minutes. Remove from oven and finish on the stovetop until deep golden brown is achieved. Remove and set aside, do not wash pan.
Heat the remaining vegetable oil in a saute pan. When the pan is hot, sear the foie gras on both sides. When the fois gras is soft to the touch, remove, and set on a plate. It is very important not to burn the fat of the foie gras, so do not get the pan too hot.
Deglaze the pan with Armagnac. Combine the veal stock, foie gras, and pan juice and add to the blender. Blend on low speed until foie gras is completely incorporated. Place in a small saucepan, bring to a simmer and season with salt and pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.