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with Apple Purée and Hazelnuts
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Foie Gras with Apple Purée and Hazelnuts
Alison on Dominick, New York
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1/2 cup hazelnuts
2 medium Granny Smith apples, cored
2 tablespoons unsalted butter
1 tablespoon Calvados or brandy
1 teaspoon distilled white vinegar
1/4 cup balsamic vinegar
2 tablespoons Madeira
2 tablespoons Port
1 teaspoon Sherry vinegar
1 tablespoon walnut oil
1 medium shallot, minced
1 teaspoon each minced fresh tarragon,
chervil, thyme, parsley
10 ounces fresh duck foie gras
4 cups tender baby greens
Preheat oven to 400 degrees F. Spread hazelnuts on small rimmed baking
sheet and toast 8-10 minutes or until skins are blistered. Wrap hazelnuts in kitchen towel
and vigorously rub them together to remove skins. Coarsely chop nuts. Reduce oven
temperature to 350 degrees F.
Put apples in a small baking dish. Cut butter in pieces and scatter
around. Bake 25 minutes or until apples are tender. Let cool slightly and scoop
the apple pulp
into food processor. Add apple cooking juices, Calvados, and
white vinegar. Purée until
smooth. Transfer apple purée to small bowl;
cover and keep warm.
In a small non-reactive saucepan boil balsamic vinegar, Madeira and
Port over moderate heat until it is reduced by half, about 7 minutes. Keep warm.
In a medium bowl, whisk Sherry vinegar with walnut oil, shallot,
tarragon, chervil, thyme and parsley. Season vinaigrette with pinch each of salt and
Using a long, sharp knife dipped in hot water and dried, cut the
foie gras crosswise into 4 equal slices. They should be about 1/2 inch thick. Discard any
Heat a large nonreactive skillet until very hot. Season foie gras
both sides with salt and pepper and sear over high heat, turning once, until
well browned and crisp, but still pink inside, about 1 minute per side.
To serve, spoon warm apple purée onto 4 plates. Arrange
foie gras slices alongside purée and spoon balsamic glaze over. Add greens to
vinaigrette and toss to coat, then mound them onto plates. Scatter toasted hazelnuts over
foie gras and serve immediately.
Fabulous Foie Gras
Blanc de Foie Gras
(Custard of Foie Gras and Oysters)
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Fabulous Foie Gras!
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