Thursday December 27, 2007
seared cointreau cured foie gras

Seared Cointreau Cured Hudson Valley Foie Gras
For 8 Appetizer Servings
Served with Pickled Onions and Fennel Tempura
Marmalade:
Combine 2 cups (450g) fresh kumquats, seeded and thinly sliced with 1 cup (230g) granulated sugar--marinate overnight
1 cup (25cl) plus 2 Tbsps Cointreau
2 Tbsps rice wine vinegar
2 Tsps fresh ginger, peeled and minced
1 Tbsp. fennel seeds, toasted in dry skillet
Preparation:
1 - Place kumquats, sugar, rice wine vinegar and ginger in saucepan over medium heat; bring to boil; reduce heat; simmer about 1 hour; cool.
2 - Stir in Cointreau and seeds; reserve in refrigerator.
Cointreau cured foie gras:
1 (1 1/2 lb.) (700g) grade A foie gras, separated into lobes
coarse salt
3 cups (75cl) Cointreau
Preparation:
Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours
Cointreau glaze:
1 Tbsp. (30g) unsalted butter
1/2 cup (115g) white onion, peeled and minced
1/2 cup (12cl) Cointreau
1 cup (25cl) veal or duck demi glace reduced over heat to 1/4 cup (60g)
salt
black pepper, freshly ground
Preparation
1 - Heat butter in skillet over medium heat; add onion; cook until lightly browned; deglaze with Cointreau; burn off alcohol.
2 - Add stock; lower heat; simmer 5 minutes; strain; season; reserve, keeping hot.
Bringing it all together:
Heat skillet over medium heat; slice foie gras into 3/4" (2cm)medallions; criss-cross with knife; sear on all sides until golden;drain; drizzle with glaze; serve with marmalade and a glass of Champs-Elysees.
Champs-Elysées
1 oz Cointreau
1 oz strawberry liqueur
Piper Heisieck champagne
Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.





What an amazing way to use cointreau...I am now wondering what other kinds of food would benefit from such a glaze!
Oh i love this! Could this be the ultimate aphrodisiac food? Right on target!
:-)