Foie Gras, Peanut, and Grapes Recipe

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Foie Gras, Peanut, and Grapes
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Ingredients
32
Count
Nutrition
2001
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days.
  2. To make the smoked foie gras custard:
  3. Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool.
  6. To make the grape tuile:
  7. Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds.
  8. To make the mille feuille:
  9. Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components.
  10. In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.
  11. Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.
  12. To shave the foie gras:
  13. Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator.
  14. To make the grape gel:
  15. In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.
  16. To sear the foie gras:
  17. Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.
  18. To plate, arrange each component on a plate.
  19. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2001.5 Kcal (8380 kJ)
Calories from fat 1058.8 Kcal
% Daily Value*
Total Fat 117.64g 181%
Cholesterol 415.14mg 138%
Sodium 132911.14mg 5538%
Potassium 1038.56mg 22%
Total Carbs 177.37g 59%
Sugars 138.31g 553%
Dietary Fiber 9.45g 38%
Protein 65.82g 132%
Vitamin C 43.1mg 72%
Vitamin A 1.1mg 38%
Iron 10.2mg 57%
Calcium 359.2mg 36%
Amount Per 100 g
Calories 187.04 Kcal (783 kJ)
Calories from fat 98.94 Kcal
% Daily Value*
Total Fat 10.99g 181%
Cholesterol 38.79mg 138%
Sodium 12420.4mg 5538%
Potassium 97.05mg 22%
Total Carbs 16.58g 59%
Sugars 12.92g 553%
Dietary Fiber 0.88g 38%
Protein 6.15g 132%
Vitamin C 4mg 72%
Vitamin A 0.1mg 38%
Iron 1mg 57%
Calcium 33.6mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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