Seared Hudson Valley Foie Gras
Source of Recipe
Butch's Dry Dock
Recipe Introduction
Seared Hudson Valley Foie Gras on micro mizuna, crispy beet and smoked game glace
List of Ingredients
Mise en place: Smoked Game Glace
preparation time 12 hours
3-4 lbs *game bird bones, smoked at 300F
3-4lbs *turtle bones, smoked at 300F
10 lbs lamb bones, roasted
1 lb wild boar bacon
3 lbs mire poix medium dice, roasted
6 oz shallot whole
2 lbs vine ripe or roma tomatoes chopped, roasted
10 sprigs lemon thyme
6 fresh laurel leaves
1 T black peppercorns
5 cloves garlic
2 T sea salt
1 bottle shiraz
3 gal ice cold water
Equipment:
5 gal stock pot
4 oz ladle
Chinois
3 gal stock pot
1 gal sauce pan
Recipe
1. After smoking the bones, and roasting the vegetables, let them cool.
2. Add all ingredients to the 5 gal stock pot, place on a back burner under low flame, should take about an hour to come to a simmer, do not boil.
3. Let simmer for 6 hours undisturbed.
4. Strain through a china cap, (the bones may be reused for a re-wetting or second stock for a lesser soup) then through a fine chinois into the 3 gal stock pot, place back onto the low flame with the stock pot slightly off center of the burner as to let the scum collect in one side of the pot.
5. Let the stock simmer to a mild roll; check every half-hour to an hour skimming the scum from the edge of the pot with the 4 oz ladle.
6. When reduced to about 3 - 4 quarts, strain again through the fine chinois into the 1 gal sauce pan and continue to reduce until only 3 cups remains this should be slightly syrupy and highly flavorful.
7. Place in 1 qt saucepan, cover with cling film and set in a warm place till service.
Mise en place: Salad
4 oz micro mizuna greens, washed and dried extremely well
2 oz beet root, peeled, very fine julienne, pat dry, dust with corn starch and deep fry at 375F until crisp, drain on towel and reserve in a warm place
1/2 t sea salt
1/2 oz nostrano extra virgin olive oil
Equipment:
Latex gloves
Mixing bowl
4 plates
Preparation:
1. Mix all ingredients well right before plating.
2. Portion into 4 equal parts, make a small ball of the salad in your hand and place in the center of the plate, set to the side while finishing the foie gras.
Mise en place: Foie Gras
8 oz Hudson Valley foie gras veins removed with a warm paring knife, slice into 2 oz portions, scored, lightly touched with sea salt 2 hours before cooking
Equipment:
Well seasoned cast iron skillet
Thin turner
Preparation:
This goes very quick and must go very quick so be ready (and wear long sleeves)
1. heat the cast iron skillet to about 475F(very hot).
2. one at a time carefully place the foie gras scored side down into the skillet, count to 3 and turn, count to 3 and place directly on top of the salad, repeat 3 more times.
3. dot the plate with the smoke game glace and serve straight away.
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