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Recipe: Foie Gras De Canard
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Serving Size : 4
1 small carrot -- peeled, trimmed, and finely diced
1 small zucchini -- finely diced
1/2 small celery root -- trimmed, peeled, and finely diced
2 tablespoons white wine vinegar
1 cup granulated sugar
1 tablespoon white peppercorns -- crushed
3 1/2 tablespoons aged sherry vinegar
3 1/2 tablespoons red wine vinegar
2 tablespoons butter
5 tablespoons confectioners' sugar
juice of 1 lemon
2 small black radishes -- very thinly sliced
4 raw duck foie gras -- cut in 1" thick slices
salt and freshly ground black pepper
Place carrots, zucchini, and celery root in the basket of a steamer over
boiling water over high heat, cover, and steam until vegetables are just
cooked, 3-5 minutes. Transfer to a medium bowl and set aside.
Heat white wine vinegar and granulated sugar in a medium heavy skillet over
medium heat until sugar turns golden, about 10 minutes. Stir in white
peppercorns and sherry and red wine vinegars. Remove from heat, set aside
to steep for 10 minutes, then strain through a fine sieve. Add half the
sauce to steamed vegetables and toss to mix well.
Melt butter in a medium skillet over medium heat. Whisk in sugar and cook
for 1 minute. Whisk in 2 tablespoons water and 1 teaspoon lemon juice.
Reduce heat to low. Put a few radish slices in syrup and cook until edges
furl, about 1 minute per side. Transfer one at a time to a plate. Add more
lemon juice with each batch.
Score flat sides of foie gras slices in a crosshatch pattern. Generously
season with salt and pepper, then sear in a large nonstick skillet over high
heat until browned on both sides and medium-rare in the middle, about 2
minutes per side.
To serve, arrange radishes between four plates. Put foie gras next to them
and spoon warm vegetables next to foie gras. Drizzle reserved sauce around
plate and serve garnished with māche leaves, if you like.
1 small carrot -- peeled, trimmed, and finely diced
1 small zucchini -- finely diced
1/2 small celery root -- trimmed, peeled, and finely diced
2 tablespoons white wine vinegar
1 cup granulated sugar
1 tablespoon white peppercorns -- crushed
3 1/2 tablespoons aged sherry vinegar
3 1/2 tablespoons red wine vinegar
2 tablespoons butter
5 tablespoons confectioners' sugar
juice of 1 lemon
2 small black radishes -- very thinly sliced
4 raw duck foie gras -- cut in 1" thick slices
salt and freshly ground black pepper
Place carrots, zucchini, and celery root in the basket of a steamer over
boiling water over high heat, cover, and steam until vegetables are just
cooked, 3-5 minutes. Transfer to a medium bowl and set aside.
Heat white wine vinegar and granulated sugar in a medium heavy skillet over
medium heat until sugar turns golden, about 10 minutes. Stir in white
peppercorns and sherry and red wine vinegars. Remove from heat, set aside
to steep for 10 minutes, then strain through a fine sieve. Add half the
sauce to steamed vegetables and toss to mix well.
Melt butter in a medium skillet over medium heat. Whisk in sugar and cook
for 1 minute. Whisk in 2 tablespoons water and 1 teaspoon lemon juice.
Reduce heat to low. Put a few radish slices in syrup and cook until edges
furl, about 1 minute per side. Transfer one at a time to a plate. Add more
lemon juice with each batch.
Score flat sides of foie gras slices in a crosshatch pattern. Generously
season with salt and pepper, then sear in a large nonstick skillet over high
heat until browned on both sides and medium-rare in the middle, about 2
minutes per side.
To serve, arrange radishes between four plates. Put foie gras next to them
and spoon warm vegetables next to foie gras. Drizzle reserved sauce around
plate and serve garnished with māche leaves, if you like.
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