Ingredients
- 6 slices duck foie gras
- Salt and pepper
- 6 slices toasted gingerbread
- Ginger Poached Pears, recipe follows
- Pinot Noir Jus, recipe follows
- 3 tablespoons cacao nibs
Directions
Season foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
Ginger Poached Pears:
- 3 1/4 cups water
- 1 1/4 cup sugar
- 1/2 cup Chandon Blanc de Noir
- 1/3 cup lemon juice
- 1/2 vanilla bean, split and scraped
- 3 French butter pears, peeled and cored
- 4 star anise
- 3/4 ounce ginger, peeled and sliced
Place all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.
Yield: 6 servings
Pinor Noir Jus:
- 1 onion, peeled
- 1 carrot, peeled
- 1 leek, cleaned and cut in half lengthwise
- 1 head garlic, cut in half horizontally
- 2 ounces pure olive oil, plus 2 ounces
- 1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
- 2 cups veal stock
- 2 cups brown chicken stock
- Bones from 1 small squab, cut into small pieces
- Salt and pepper
Preheat the oven to 450 degrees F.
Cut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
Heat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.
Yield: 6 servings
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By erik.harrigan_1...
Albuquerque, NM
on June 24, 2008
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This turned out to be great recipe. As one reviewer noted she did not use the pinot jus. I think this is a mistake and really takes the dish from really good to fantastic. It does take time but is worth it. The jus pairs very well with the savory fattiness of the foie gras and the sweetness of the pears. I did agree with her regarding the ginger bread. It's really not worth the time and effort.
By kjt_329911
Baja Calif Nort...
on December 28, 2005
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This sounded really good - and interesting. The recipe is not particurly well written, nor is it practical. Starting with the gingerbread - I think a recipe should be provided or recommend a store bought cake. I made a gingerbread and did it in a loaf pan; figured it was the only way to get the right size of bread. Toasting it was another matter. Tried it in the broiler, burnt the first batch.
The ginger poached pears were fantastic and would make a great dessert all on their own. As far as "French Butter Pears"... never heard of them. I just bought whatever was ripest at the grocery!
Then we get to the Pinot Noir Jus -- I didn't even bother! I kept the juice from pear poaching and reduced it. The pears with the foie gras would have been enough; the gingerbread didn't add a thing.
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