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
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
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
3 cups (75cl) Cointreau
Place foie gras in non-reactive bowl; season; cover with Cointreau; marinate 12 hours
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)
black pepper, freshly ground
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.
1 oz Cointreau
1 oz strawberry liqueur
Piper Heisieck champagne
Pour Cointreau and strawberry liqueur into the glass. Fill up with champagne.