Sauteed Foie Gras with Black Truffle and Sauternes
Related Items
-
Fleur de Sel French Sea Salt $14.95 (46)
Shave truffles just before serving to preserve their freshness. Use a sharp vegetable slicer, a mandoline or a traditional truffle slicer.
Ingredients:
- Extra-virgin olive oil for baking
- 1 baguette, cut crosswise into 1/4-inch-thick slices
- Coarsely ground sea salt and freshly ground pepper to taste
- 1 1/2 tsp. unsalted butter
- 1/4 tsp. freshly ground juniper berries
- 1 shallot, minced
- 2 cups unsalted chicken broth
- 2 fresh thyme sprigs
- 4 slices fresh Grade A foie gras, each about 6 oz. and 3/4 inch thick
- 1/4 cup Sauternes
- 1 fresh black truffle, about 1 oz.
Directions:
Preheat an oven to 325°F.
Lightly brush a baking sheet with olive oil. Arrange the baguette slices on the sheet in a single layer, brush the tops with more oil and season with salt and pepper. Bake until golden and crisp, about 30 minutes. Cool croutons to room temperature, then store in an airtight container until ready to serve.
In a small saucepan over medium heat, melt the butter. Add the juniper berries and shallot and sauté, stirring occasionally, until the shallot is tender, 3 to 4 minutes. Add the broth and thyme, bring to a simmer and cook until reduced to 1/2 cup, about 40 minutes. Remove the sauce from the heat and keep warm.
Heat a 10-inch dry sauté pan over medium-high heat. Season the foie gras generously with salt and pepper. When the pan is hot, arrange the foie gras slices in the pan and sear, without moving them, until well browned underneath, about 2 minutes. With a pair of tongs, turn the slices over and brown the other side, 2 minutes more. Transfer to a warmed platter.
Drain the fat from the pan, reserving it for another use, if desired. Add the Sauternes and cook, stirring to scrape up any browned bits stuck to the bottom and sides of the pan. Add the reduced stock and cook until the sauce is thickened and reduced by half, 4 to 5 minutes. Adjust seasonings with salt and pepper.
Using a vegetable slicer, shave the truffle into paper-thin slices. Place a crouton in each of 4 individual bowls, top with a slice of foie gras and drizzle with the sauce. Garnish with the truffle slices and serve immediately with extra croutons alongside.
Lightly brush a baking sheet with olive oil. Arrange the baguette slices on the sheet in a single layer, brush the tops with more oil and season with salt and pepper. Bake until golden and crisp, about 30 minutes. Cool croutons to room temperature, then store in an airtight container until ready to serve.
In a small saucepan over medium heat, melt the butter. Add the juniper berries and shallot and sauté, stirring occasionally, until the shallot is tender, 3 to 4 minutes. Add the broth and thyme, bring to a simmer and cook until reduced to 1/2 cup, about 40 minutes. Remove the sauce from the heat and keep warm.
Heat a 10-inch dry sauté pan over medium-high heat. Season the foie gras generously with salt and pepper. When the pan is hot, arrange the foie gras slices in the pan and sear, without moving them, until well browned underneath, about 2 minutes. With a pair of tongs, turn the slices over and brown the other side, 2 minutes more. Transfer to a warmed platter.
Drain the fat from the pan, reserving it for another use, if desired. Add the Sauternes and cook, stirring to scrape up any browned bits stuck to the bottom and sides of the pan. Add the reduced stock and cook until the sauce is thickened and reduced by half, 4 to 5 minutes. Adjust seasonings with salt and pepper.
Using a vegetable slicer, shave the truffle into paper-thin slices. Place a crouton in each of 4 individual bowls, top with a slice of foie gras and drizzle with the sauce. Garnish with the truffle slices and serve immediately with extra croutons alongside.
Serves 4.
Follow @twitter 
