Ingredients
- 2 cups dried morel mushrooms
- 2 cups port wine
- 4 ounces foie gras, diced
- 2 quarts heavy cream
- 2 cups glace de viande (veal or beef stock)
Directions
Presoak the morels in the port wine. Once the mushrooms are reconstituted, strain and reserve the wine. Next, chop the morels into a small dice. In a 4-quart saucepan over medium-high heat, render the foie gras. Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half. Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.
* 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.
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By mail_11464427
Salt Lake City, UT
on May 04, 2009
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This delicious food certainly doesn't deserve to be the brunt of political attacks from misinformed animal rights proponents, especially considering the number of untruths repeated about this technique. Foie gras is NOT the result of mistreating ducks or causing "disease" in ducks. Ducks are not human and their livers react to gorging on grain totally differently than humans would. In ducks, the result is a natural fattening of the liver that enables them to make long flights south in the fall without eating. Ducks had been fattening their own livers by overeating for millennia before the Romans noticed the phenomenon and imitated it with domesticated ducks so they could have fatty liver year 'round. Anyone who has ever bothered to visit a modern duck farm that specializes in foie gras has realized that the ducks are not mistreated and actually take to the overfeeding with no apparent discomfort or fear. The simple non-hysterical truth is that the ducks' livers go back to normal size, with no discernible damage or disease, once the over-feeding stops. There are plenty of bad things going on in the world that we can be against. Fortunately, eating foie gras guilt-free isn't one of them.
By vicki_berger_81...
Seattle, WA
on August 08, 2007
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I just substitute regular chicken livers for any foie gras recipe - often add some fat - chicken fat or olive oil, depending on the situation. But ... there is NOTHING like good foie gras!!!
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