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Posts Tagged ‘Foie gras and poached pear’

Poached Pears

5 cardamom pods

1 star anise

1 cinnamon stick

500 ml white wine

175 g sugar

2 pinch sea salt

2 pears, peeled, stems intact; slip the corer in the pear to create the cut but do not remove from the pear before poaching

Method

  1. Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds.
  2. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer.
  3. Add pears; add water if needed to completely submerge pears.
  4. Cover with a parchment lid and simmer, turning occasionally, until pears are tender.
  5. Slice the pears in half.  Cut from the stem, without removing, to the end of the pear 5 or 6 times dependent on the size of the pear.  You want to leave the slices attached to the top of the pear as it will be fanned out on the plate

Savory roasted walnuts

6 walnuts

1 tsp rosemary, finely chopped

1 tsp fresh savory, finely chopped

1 tsp fresh thyme leaves, finely chopped

1 tbsp maple syrup

Pinch cayenne

Pinch sea salt

1 tsp olive oil

Method

  1. Preheat oven to 190 C
  2. Open walnuts and clean.
  3. Mix the nuts with the herbs, maple syrup, cayenne, salt and olive oil.
  4. Place on a parchment lined baking tray and roast until golden.
  5. Let cool.   Chop roughly.

Sauted Foie Gras

4 escalope Fois Gras

30 g butter

  1. Preheat oven to 190 C
  2. Ensure pears and walnuts are prepared on the plates before beginning to cook the foie gras.
  3. Score one side with a diamond pattern for presentation.  Season with salt and pepper.
  4. When ready to serve, sear foie gras in a hot sauté pan on the presentation side until browned.
  5. Flip onto other side, move onto lower heat and add butter and place pan in the oven.  Leave for 2 min.
  6. Pull out pan and baste foie gras in fat.

To present

Pear slices, savory crushed walnuts, slice foie gras

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