A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras. Tear the bread into pieces and jam it into a coffee mug or some other cup. Purée about 20 seedless green grapes with ½ cup sweet vermouth. Combine the duck confit and duck parts with the hog belly and bacon. Peaches, mango and pineapple all work well, but these are our favorites: Reduce 1/2 cup port and 1/2 cup balsamic vinegar by half, or to a syrupy consistency. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. If you love foie gras, try our prepared versions of this decadent dish. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. Sauté 3 minutes. Sear in a very hot, dry skillet for about 30 seconds on each side. D'Artagnan Your browser's Javascript functionality is turned off. Purée about 20 seedless green grapes with ½ cup sweet vermouth. Hudson Valley Grade-A Duck Foie Gras Lobe, medallion of foie gras with black truffles, Seared Foie Gras with Green Papaya & Peanuts, Foods of Gascony: Foie Gras, Prunes & Cheese, Individually Quick Frozen Foie Gras Medallions. Strain into a saucepan and boil until reduced to 1/2 cup. While there are many complicated applications for this creamy, fatty liver, the simplest is often the best. each. Before serving, sprinkle a pinch of coarse salt over each slice. Peel and slice 1 green apple. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. This preparation is so easy that the sauce will take more time and effort. To Cook the Foie Gras... Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness. Add a few drops of water to the bottom off the terrine mold. 30% Off Select Items SHOP NOW. 2. Heat 3/4 cup fresh, unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Read on for the simple directions, recipes and a few tips. Melt the butter in a skillet over medium-high heat, and add the chopped shallots. Privacy Policy | Learn more. Spoon the applesauce onto a plate, add slices of sautéed foie gras, then top with apple slices. Sauté the slices in 1 tablespoon each butter and sugar until the sugar caramelizes. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Pour the milk over it and … You may wish to slice several grapes in half and use them as a garnish for the plate. Remove from pan and stand for 10 minutes, then weight using a snug-fitting lid, oven tray and food cans and refrigerate for 1-2 days. The most important thing to remember is that the fatty texture of foie gras is complemented with a balanced sauce containing both sweetness and acidity. Drizzle sauce over slices of sautéed foie gras. Place slices of sautéed foie gras over mixed baby field greens, drizzle on port balsamic reduction, and serve. First prepare the sauce (See suggestions below), and keep it warm while you cook the foie gras. Add 2 to 3 tablespoons of duck and veal demi-glace. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. on’t fear the foie gras! Strain into a saucepan and boil until reduced to 1/2 cup. Add the pistachios, duck fat, allspice, pepper, and nutmeg. For this recipe, you will need 4 slices of foie gras, about 2 oz. Add 2 to 3 tablespoons of duck and veal demi-glace. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Sign up and be the first to hear about exclusives, promotions and more! Terms of Use. To serve, briefly dip terrine into hot water and invert onto a board, thickly slice and serve with crusty bread and pickled cherries. Black Friday! Please turn it on so that you can experience the full capabilities of this site. You have a world of choices for a sauce to serve with foie gras. At D’Artagnan, we advocate a quick pan sear for fresh slices of foie gras, because it is a no-fuss method that anyone can master. Or, make a sweet, cream-layered terrine for a posh pudding. © Drizzle sauce over slices of sautéed foie gras. Toss the duck breast strips, garlic paste, 1/4 cup of the Madeira or port, fresh thyme, and bay leaf in a bowl. Cover and refrigerate for at least 2 hours or overnight. Foie gras is often cooked into a terrine or torchon or emulsified into a foie gras mousse, as we have done with our medallion of foie gras with black truffles. When pressing your hand into the mixture, the duck fat should come up a bit between your fingers. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness. 1.