Seared Foie Gras with Vanilla Brioche,
Granny Smith Apple Slaw
By Chef Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA

Brioche Ingredients:
1/2 cup Warm water
1/4 oz. Fresh yeast
4 1/3 cups Flour
1/2 cup Sugar
2 1/2 tspn. Salt
6 Eggs
10 oz. Butter (room temperature and cut into one inch cubes)
1 Vanilla Bean

Procedure:
Combine warm water and yeast and allow the yeast to bloom. Sift together the flour, sugar and salt into the bowl of a mixer. Add the eggs to the dry ingredients and beat on a low speed for about one minute with the dough hook attachment. Scrape the sides of the bowl and the hook with a spatula, add the water and yeast combination and beat on low again until combined, about 5 minutes. Scrape down again, then as the mixture is beating, add the butter cubes slowly, about one fourth of the butter at a time and allow to fully mix in between additions. After all of the butter has been incorporated, add the vanilla bean seeds and beat again for about ten minutes. Put the dough in a floured mixing bowl, cover with plastic and allow to double in size in a warm place. This takes about 3 hours. After it has risen, turn the dough out and work the air bubbles out by folding the dough several times on a floured board. Wrap and refrigerate overnight. The next day, remove from the refrigerator and turn onto a board. Shape the dough into a rectangle to fit a loaf pan. Butter the loaf pan and place the dough in the pan. Place the pan in a warm place to allow the dough to rise until it is over the lip of the pan a bit. Again, this should take about 3 hours. Preheat the oven to 350°F and bake until the top of the loaf is brown, 35 to 40 minutes. Remove from pan and cool.

Apple Slaw Ingredients:
1 Granny Smith Apple (julienned)
1/4 Red Onion (sliced thin)
1 tbls. Parsley
11 Chives (chopped)
1 oz. Napa Cabbage (sliced thin)
2 tbls. Apple Cider Vinegar
1 tbls. Sugar
TT Salt and Pepper

Procedure:
Combine all ingredients and hold until ready to use.

Foie Gras Ingredients:
1 Lobe Foie Gras
TT Salt and Pepper

Procedure:
Remove all veins and blemishes from the foie gras lobe. Cut into 2 oz. portions. Season with salt and pepper then sear in a non stick pan. (NO OIL) until crispy dark brown. Remove from pan and pat dry. Save pan renderings for the sauce.

Calvados Gastrique Ingredients:
1/2 cup Foie Gras Renderings
3 tbls. Sugar
2 tbls. Apple Cider Vinegar
2 tbls. Calvados
TT Salt and Pepper

Procedure:
Combine renderings and sugar in a pan and whisk over low heat until emulsified. Add vinegar to dissolve the sugar and reduce by 2, Add calvados and reduce until a light syrup consistency. Season with salt and pepper.

Assembly:
Pre heat oven to 250°F. Slice into 1 inch slices and toast on both sides. Place brioche and foie gras in the oven to warm. Make sauce. Place the brioche on the plate first, then top with the apple slaw. Place foie gras and finish with warm sauce. Serve immediately.

Other Great Chef Recipes:
Braised Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce

Cracker Bread

Crimson Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber Vinigrette

Duck Confit and Wild Mushroom Ragout

Grilled Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil

Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread

Seared Foie gras with Vanilla Brioche, Granny Smith Apple Slaw

Seared Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly

Other Related Links:
Mirepoix Restaurant

Chateau Felice