Seared
Foie Gras with Apricot and Verjus
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Serves:
8 - 10
Ingredients:
1
1/2 lbs. "A" Foie Gras (fresh, well
chilled)
1 tbls. Shallot (minced)
2 tbls. Brandy (Armagnac or good brandy)
1 cup late Harvest Wine (Essensia or other)
4 tspn Honey
4 tspn. Sherry Vinegar or 3 tspn. Verjus
2 cup Veal Stock (dark, rich)
8 medium Ripe Apricot (quartered)
TT Kosher Salt
To
Cut Fole Gras:
1. Place
Foie gras on the cutting board. Gently separate
into two lobes, removing any white fat or slightly
greenish bile areas, if an.
2. With
a sharp 8" French knife, dipped in hot
water, cut the Foie into ?" thick slices.
Reheat knife before cutting the next slice.
Exert only the force necessary to through this
luxury food. Place slices on tray, cover tightly
and refrigerate until ready to cook and serve.
Sauce:
In a non-reactive saucepan combine shallot,
Armagnac, wine, honey, vinegar or Verjus, and
stock together. Bring to a boil and simmer until
reduced by half. Strain and season with salt.
To
Cook the Fole Gras:
1. With
the finished sauce ready. Place a rolled steel
or nonstick saute pan over a medium flame. Place
Foie gras in a pan and start it out with gentle
cooking. When the first side is golden brown
turn the Foie over.
2. With
a paper towel blot the fat out of the pan. Salt
the cooked side, pushing gently with your finger
to feel for the doneness of the Foie. You want
to make sure there is no hardcore (undercooked)
at the center. Salt the other side. Drain on
paper towels and hold in a 250-degree oven for
a minute or two while you saute the apricot
quarters, cooking only until warmed through.
Plate and serve hot. Garnish with tender mache.
Other
Great Chef
Recipes:
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Sorbet
Coconut
Tuiles
Duck
Prosciutto and Fole Gras Torchon with an Apple
Gastrique
Juniper
Spiced Venison Medallions, Cranberry Onion Compote
with a Chestnut Spaetzle
Moroccan
Spiced Squab with Chermoula and Orange-Cumin
Carrot
Pineapple
Coconut Cream Parfait with Tropical Coulis
Seared
Filet of Beef with Porcini Mushrooms, Candied
Shallots and Potato Gratin
Seared
Foie Gras with Apricot and Verjus
Other
Related Links:
The
Essence of Danko
Stock
Making Tips
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