Seared Foie Gras And Savory Rosemary Waffle With Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction

Serves: 6

Meagan Lindgren

1 January 1970

Based on User reviews:

47

Spice

54

Sweetness

57

Sourness

43

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1

Veal (quart)

450 g

Foie Gras (grade a)

1 tsp

Salt

1

Black Pepper

1

White Sugar (ounce)

1

Vegetable Oil

6

Chervils (plushes)

450 g

All-Purpose Flour

340 g

Sugar

1.5 tbsps

Baking Powder

4

Egg Yolks

1 cup

Milk

110 g

Butter (1 stick, melted)

4

Egg Whites

1 tbsp

Rosemary Leaves (chopped fresh)

4.5 cup ounces

Heavy Cream

510 g

Armagnac

1

Vanilla Bean

6 cups

Water (plus 1/2 cup)

4

Tea Bags

910 g

Prune

Directions:

1

Serve hot or cold

2

Special equipment: a waffle iron In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency

3

Clean the foie gras and remove the veins

4

Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern

5

Season the medallions with salt and pepper

6

Heat a skillet over high heat

7

When pan is very hot, add foie gras and sear on both sides until medium rare

8

Slice the pineapple into 1/8-inch thick slices

9

Remove the core and sprinkle the pineapple with sugar

10

Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown

11

To serve, place the pineapple ring in the middle of the plate

12

Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that

13

Finish off with a scoop of the ice cream and chervil plush

14

Drizzle a little of the veal reduction around the plate and serve immediately

15

Sift together all the dry ingredients into a large mixing bowl

16

Slowly whisk in the yolks, 1 at a time

17

Next, add the milk, followed by the melted butter

18

In the bowl of an electric mixer, whip the egg whites to soft peaks

19

Fold them into the batter

20

Finally, fold in the chopped rosemary

21

Make waffles in a waffle iron according to the manufacturer's instructions

22

Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft

23

At this point, add the heavy cream, Armagnac, prunes, and syrup

24

Continue to churn until thick, and then transfer to a container with a tight-fitting lid

25

Freeze until ready to use

26

Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan

27

Add milk to pan, and bring to a gentle boil

28

In a mixing bowl, whisk the egg yolks and sugar together until thick

29

Pour the milk over, whisking continuously

30

Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon

31

Strain through a fine-mesh conical sieve

32

Boil 6 cups of water in a saucepan

33

Remove from the heat and add the tea bags

34

Let infuse for 2 minutes, and then add the prunes

35

Cover the pan and let stand at room temperature overnight

36

In a small saucepan, bring the sugar and 1/2 cup water to a boil

37

Set syrup aside to cool and then refrigerate

38

The following day, strain the prunes and put them in a large glass jar

39

Pour the Armagnac over

40

Add the cold syrup

41

Let macerate for 1 month in a cool place