Poached Duck Foie Gras With Grape Chutney
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
35
Spice
58
Sweetness
62
Sourness
49
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Make poaching liquid: Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan
2
Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices
3
Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes
4
Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached)
5
Cool to room temperature, about 2 hours
6
Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown)
7
Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer)
8
Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F
9
Chill, loosely covered, at least 2 days and up to 3
10
Carefully transfer foie gras to a plate with slotted spatula and chill, covered
11
Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids
12
Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily)
13
Cool sauce to room temperature
14
Serve foie gras whole on a cutting board or platter
15
Thinly slice, then sprinkle slices with sea salt and pepper
16
Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce
17
Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan
18
Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices
19
Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes
20
Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached)
21
Cool to room temperature, about 2 hours
22
Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown)
23
Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer)
24
Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F
25
Chill, loosely covered, at least 2 days and up to 3
26
Carefully transfer foie gras to a plate with slotted spatula and chill, covered
27
Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids
28
Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily)
29
Cool sauce to room temperature
30
Serve foie gras whole on a cutting board or platter
31
Thinly slice, then sprinkle slices with sea salt and pepper
32
Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce