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Articles
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| Truffle-Poached Moulard Duck Foie Gras with Poached Bartlett Pear |
VOICE writes, "Chef Eric Ziebold shared with The Current his recipe for Truffle-Poached Moulard Duck Foie Gras with Poached Bartlett Pear, Candied Hazelnuts and Watercress Purée.
Ingredients:
4 slices of foie gras, 1/4-inch thick (approximately 140 grams)
One pear
1 cup white wine
1 cup sugar
Powdered sugar -- enough to coat the bottom of a mixing bowl
10 hazelnuts
1 bunch watercress
1 liter truffle stock
2 Périgord truffles
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For the poached pears:
Peel the pear, slice it in fourths and remove the core. Poach at 150 degrees in equal parts water, white wine and sugar until tender. Remove them from the liquid and cool. Slice in half lengthwise and then dice into half-inch pieces (approximately 16 to 24 pieces).
For the candied hazelnuts (could substitute store-bought):
Sift powdered sugar into a stainless-steel bowl to evenly coat the bowl 1/8-inch deep. Drop the hazelnuts into a pot of boiling water and immediately remove. Drain very well, but do not dry. Toss the nuts in with the sugar, stirring to coat evenly. Fry at 350 degrees, using a candy thermometer, until golden brown. Spread out on a baking sheet to cool. Spread evenly and quickly as they will spread well while hot and stick together if touching once cooled.
For the watercress purée:
Blanch the watercress in a large pot of boiling salted water. When tender, shock the watercress in an ice bath. Squeeze out 80 percent of the water and then purée in a blender until smooth. Pass through a fine strainer and season with salt if necessary.
For the truffle stock:
Scrub a couple of Périgord truffles to remove any dirt. Cover with truffle stock and simmer until tender.
To assemble:
Bring the truffle stock to a boil, turn off the heat and add the foie gras. In the bottom of a bowl, paint two stripes of watercress purée and spread the hazelnuts and pears out on top. When the foie gras is cooked (approximately 30 to 40 seconds), remove it and place it in the bowl. Ladle approximately 50 milliliters of the truffle stock over the foie gras.
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Posted on Sep 07, 2007 14:31pm.
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