After all the talk about Hudson Vally foie gras I thought
I'd post this recipe I found on the Hudson Valley Foie Gras
web site. Of course, I haven't tried it yet, but I plan
to the first chance I get. Got to get me some of that
foie gras first. This recipe sounds really good to me.
Yum.
Kate

WHOLE-BRAISED FOIE GRAS WITH RHUBARB

1 lb., 2 oz. grade-A fresh duck foie gras, left whole
5 shallots, sliced ¼" thick
kosher salt
freshly ground black pepper, to taste

Rhubarb Sauce:
3 cups 1" pieces of rhubarb
1 cup sugar
2 cups duck consomme (substitute chicken stock)
2 cups veal stock

Rhubarb Puree:
2 cups 1" pieces of rhubarb
½ cup sugar
1 cup duck consomme (substitute chicken stock)

Rhubarb Sauce: In a large pot combine rhubarb, sugar, and consomme.
Cook over high heat until the liquid is reduced by half. Add veal stock
and cook 15 minutes. Pass through a fine sieve or cheesecloth, using a
ladle to squeeze out all the juices. (The sauce should be fairly thin
but not watery. If too watery, continue to reduce until it thickens.
If too thick, add more consomme.) Keep warm until ready to serve.

Rhubarb Puree: Combine rhubarb, sugar, and consomme in a pot. Cook 10
minutes or until the rhubarb is tender. Puree all ingredients in a food
processor until it is the consistency of apple sauce. Transfer to a
small bowl and keep warm.

Foie Gras: Preheat the oven to 350F. Heat a dry heavy skillet over
high heat. Season foie gras with salt and freshly ground pepper. (Do
not cut or trim in any way.) Place foie gras in the hot pan and
transfer to the preheated oven. Cook for 10 minutes. Turn foie gras
once, add the shallots, and cook another 10 minutes. Remove from the
oven and, using a sharp knife, cut 1" slices of foie gras for each
serving. To serve, place 2 tablespoons of rhubarb puree in the center
of each plate. Position a slice of foie gras over the puree. Ladle 4
tablespoons of hot rhubarb sauce over the foie gras. Serve
immediately. Note: Optional garnish: Take 1 rhubarb stem and cut
into " diagonal slices. Blanch the slices in boiling water for 2
minutes or until just-cooked. Drain and arrange around edge of plate.
Serves 6. ( Throughout the history of foie gras, this delicate fresh
liver, braised simply and perfectly, was considered the epitome of
epicurean art. Jean-Louis Palladin, who began his career at the age of
12 in the heart of French foie gras country - Condom, Gascony - shares
his native expertise in this recipe.)
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?