I was in Gaillac for a few days. That always means raw foie gras... this time I decided to make three small dishes that were inspired by a visit to Dinings a few weeks ago. No rice though.
Two of the dishes require a glazing or a reduction that I made with a combination of apple juice, balsamic vinegar, soy sauce and a little bit of sugar.
- 100 ml best quality apple juice;
- 100 ml medium quality balsamic vinegar (no point in using the £15 stuff);
- 50 ml light soy sauce;
- 2 - 3 tsp sugar.
Reduce all the ingredients under low heat until you have a thick syrupy substance. It needs to be runny but no so runny that it runs of the fg when applied.
To try: cider vinegar instead of balsamic.
Foie Gras in broth:
- 100 ml home made chicken broth per person;
- 3 3x2 cm cubes of foie gras per person;
- 1 tsp roast spices (I roasted and then crushed cardamom seeds, cumen and turmeric in about equal measure with a very small amount of salt & pepper).
Heat the broth with the spice mixture and let simmer until the spices are cooked and the taste settled.
On a very hot skillet sear the fg until slightly caramelized. Put the fg cubes on the bottom of a small soup bowl and cover with the broth. Serve immediately with a little bit of finely chopped parsley (or another herb) as garnish.
To try: coating the fg with balsamic before searing.
Seared Foie Gras on pear:
- 2 ½ cm thick slices pear per person;
- 1 thinly slices brioche toast per person;
- 1 1 cm thick slice raw fg;
On a very hot skillet sear the fg until slightly caramelized. Assemble the brioche, pear and fg and coat the fg with the glazing. Serve immediately.
To try: caramelizing the pear in butter and use Asian pear.
Seared Foie Gras on fig and parma ham:
- 1 ripe fig per person;
- 1 15x4 cm slice of parma ham per person;
- 1 1 cm thick slice of raw fg.
On a very hot skillet sear the fg until slightly caramelized. Assemble the ham, fig and fg and coat the fg with the glazing. Serve immediately.
To try: caramelizing the fig in the glazing and add some kind of blue cheese to the dish.