- 1 quart veal or poultry stock
- 1 pound grade A foie gras
- Salt and pepper
- 1 golden pineapple
- 1-ounce white sugar
- Vegetable oil
- 6 wedges Rosemary Waffles, recipe follows
- 6 (1-ounce) scoops Prune and Armagnac Ice Cream, recipe follows
- 6 chervil plushes
In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare.
Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
To serve, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil plush. Drizzle a little of the veal reduction around the plate and serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
1/2 pound all-purpose flour
1 teaspoon salt
1/2 ounce sugar
1 1/2 tablespoons baking powder
4 egg yolks
12 ounces (1 1/2 cups) milk
4 ounces (1 stick) butter, melted
4 egg whites
1/2 tablespoon chopped fresh rosemary leaves
Special Equipment: a waffle iron
Make waffles in a waffle iron according to the manufacturer's instructions.
Prune and Armagnac Ice Cream:
18 ounces Vanilla Creme Anglaise, chilled, recipe follows
4 ounces (1/2 cup) heavy cream
2 ounces (1/4 cup) Armagnac
6 Prunes in Armagnac, diced, recipe follows
3 tablespoons syrup (from the Prunes in Armagnac)
Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use.
Vanilla Creme Anglaise:
8 ounces (1 cup) milk
4 egg yolks
2 ounces sugar
Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold.
Prunes in Armagnac:
6 cups water, plus 1/2 cup
4 tea bags
2 pounds prunes
12 ounces sugar
18 ounces (2 1/4 cups) Armagnac
In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate.