Recipes

Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise(4-6 servings)

1 Pack          Foie Gras Slices 6 x 2oz

1.5 LBS        Plums                      2/3 C  Sake

11/3 C          Light Brwn Sugar    2 T Fresh Lemon Juice

2 OZ            Ginger (cut into           Salt to taste

                        ¼ inch slices)              

3 Star Anise                                 2PCS Lemon Zest

 

1.Mix all ingredients except Foie Gras and marinate in refrigerator 3-5 hours

2.Add mixture into hot pot & stir while cooking for about 4 minutes (until alcohol burns off & plums are just soft.

 

3.Remove from heat, remove lemon zest, star anise, & ginger. 

4.Heat large saute' pan over medium high heat, and score

one side of each slice of Foie Gras with a diamond pattern.

5.Season both sides of Foie Gras with salt & black pepper.  Place Foie Gras scored side down into dry, preheated saute' pan.

6.Cook for approximately 1.5 - 2 minutes / side (the surface will caramelize forming a golden brown crust). 

7.Let rest for 2 minutes on paper towels.

 

Plate with Plums, you can use star anise & zest for garnish if you like.

Duck Confit Salad with Roasted Beet Carpaccio

2 Each Duck Leg Confit
8 oz. Roasted Beets (Peeled)
4 oz. Stilton Cheese
2 oz. Sliced Red Onions
10 oz. Mixed Baby Greens
2 oz. Toasted Walnuts
3 T Walnut Oil
1 T Sherry Vinegar
Olive Oil for Drizzling
Salt & Fresh Ground Black Pepper To Taste

1. Heat Duck Leg & Thigh Confit in oven preheated to 400 degrees F until skin is crisp (about 12 minutes)
     (You can also save turning on the oven by heating on a grill for about 5 minutes per side)
2.  While Duck is heating, thinly slice rounds of roasted beets, and season with salt, pepper, & olive oil.
      Arrange a layer of beet slices on 4 plates.
3.  Place greens, onions, cheese, & walnuts in a large mixing bowl.
4.  Add Walnut Oil & Sherry Vinegar.  Season to taste with salt & pepper, and toss.
5.   Carefully mound the salad  on top of the sliced beets (dividing onto the 4 plates).

ROASTED FALL VEGETABLE SOUP

• 2 1Cups  Onions, Diced
• 1 T Ginger, Fresh Grated
• 2 LB Butternut Squash, peeled, seeded, cut into 2-inch pieces
• 1 LB Pumkin, peeled, seeded, cut into 2-inch pieces
• 2 EA Parsnips, peeled, and cut into 1-inch pieces
• 5 Cups (or more) Chicken or Vegetable Stock
• 8 Oz Chorizo Sausage, split in half (optional if making vegetarian)
• ½ t  Clove, Ground
• ½ t  Cinamon, Ground
• 1/2 Cup  Canola Oil
• 1 Cup Heavy Cream
• Salt & Pepper, to taste
• Duck Confit, shredded, to garnish
• Thyme, fresh chopped

Preparation

Preheat oven to 450°F

In a large mixing bowl place squash, pumpkin, parsnips, & chorizo, drizzle with ¼ cup oil.  Season with salt, pepper, clove, cinnamon, and toss to coat mixture.  Transfer to a large roasting pan, cook in preheated oven for 1 hour (mixing with large spatula every 15 minutes).

 Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add ginger; stir 3 minutes. Add roasted squash mixture and 5 1/2 cups broth; bring to boil. Reduce heat; and simmer until squash is soft, about 30 minutes. Cool slightly, and remove chorizo (reserve for another use).

Working in batches, puree soup in blender while adding cream until smooth. Return puree to pot. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Top with 1 tablespoon warm Duck Confit. Sprinkle with fresh thyme and serve.

DUCK STOCK

Duck Stock:
1  Duck Carcass
2 Cups  Red Wine                                                                                                                             11/2Cups Onion, Peeled & rough cut in 1 inch pieces
1 Cup Carrot, Peeled & rough cut in 1 inch pieces
1 Cup  Celery stalk, Rough  inchieces                                                                                                                         3 Cloves  Garlic                                                                                   
¼ bunch  Thyme, Fresh
3 T Canola oil                                                                                                                                                                   Water to cover Bones.  To make a more intense flavored stock use chicken stock instead of                                                                                                               water.

 

Directions:

1. Trim any extra fat from the duck carcass. 

2. Heat oil in a stock pot, add the duck carcass and sear it on all sides adding vegetables after the searing the second side.

3. Deglaze the pan with the red wine, and reduce to about ¼ cup.

4. Add enough water  to cover the bones.

6. Simmer for 2 1/2  hours.

7. Strain out the solids and cook with the duck stock, or chill it immediately and store in the fridge (4-5 days) or freezer (12 months).

Foie Gras Terrine (4-6 servings):

• 1 LB  Foie Gras, cleaned
• 1T kosher salt
• Pinch  pink salt
• White Pepper to taste
• 1/4 T sugar
• 1 dash Chartreuse
• 1 ½ Qt Duck Fat
• Fleur De Sel
• Warm Brioche
  
  Method:
  Season the foie gras with salt, pink salt, white pepper, sugar and Chartreuse. Using cheesecloth, roll into a torchon (long cylinder about 2 inch diameter) and hang in store in fridge overnight. The next day, heat duck fat to 180°F. Pour over torchon and let sit overnight until cooled. The next day, remove torchon from cheesecloth and pack into a terrine mold, making sure to eliminate all air pockets. Press with weights and chill overnight.

 

To Assemble:
Slice the chilled terrine. Top with fleur de sel, serve with warm brioche.

 

SCOTCH QUAIL EGGS

 

18 Quail Eggs
1.5 LBS Pork Sausage Meat, good quality(if links remove casing)                                                                                         1 T Sage, Fresh, Chiffonade                                                                                                                                  1 t  Dry Mustard
10 oz. Japanese Breadcrumbs (seasoned with Salt, Black Pepper, & Granulated Garlic)                                                                                                                                                       
4 Large eggs, beaten (seasoned with Salt & Black Pepper)                                                                                  4 oz All Purpose Flour
48 oz Canola Oil, for deep-frying                                                                                                                             Salt, & Black Pepper, for seasoning to taste

(Makes 18 Whole Scotch Quail Eggs)

Place Quail Eggs in a pot of cold water, bring to a boil, reduce to a steady simmer and cook for 2 ½ minutes. Remove the eggs from the water, and rapidly chill in ice water.

While the eggs are cooling, season the sausage meat with salt, black pepper, dry mustard, & sage. To check the seasoning fry a little in a pan, and taste.

When cool, carefully shell the eggs under cold water. Take 1 ¼ oz of the sausage mixture, roll into a ball, & flatten to approximately ¼ inch. Carefully wrap each egg with the sausage mixture, and press the edges together to seal.

Place the seasoned flour, beaten eggs and breadcrumbs into three separate bowls. Roll the scotch eggs in the flour, tap off any excess, roll them in the beaten egg, and finally coat with the breadcrumbs. Put them in the freezer for 5 minutes to harden the breadcrumbs, and then dip again into the egg and coat with breadcrumbs.                                                                                 

While preparing eggs, heat oil in a 31/2 – 4 quart pot to  300° - 325° F.  Fry eggs in 3 batches (6 eggs each) for approximately 4 - 4 1/2 minutes (until the outside is golden brown, l sausage cooked through, & egg is warm).  When cool enough to handle cut in half the long way, and serve on a platter with plenty of English Pale Ale.