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Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream, Caramelized Pineapple, and Veal Reduction Recipe

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Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream, Caramelized Pineapple, and Veal Reduction
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Ingredients
29
Count
Nutrition
1473
Calories
Total time
90
Minutes
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Ingredients:

  • 1 quart veal stock or poultry stock
  • 1 lb grade a foie gras
  • 6 wedges rosemary waffle, recipe follows
  • 6 scoops prune and armagnac ice cream, recipe follows
  • 6 chervil sprigs
  • salt and pepper
  • 1/2 lb flour
  • 1 tsp salt
  • 1/2 - oz sugar
  • 1 1/2 tbsp baking powder
  • 12 oz milk
  • 4 egg whites , whipped to soft peaks
  • 18 oz vanilla flavored creme anglaise, chilled, recipe follows
  • 2 oz armagnac
  • 6 prunes in armagnac, diced, recipe follows
  • 2 lb prunes
  • 4 tea bags
  • 12 oz sugar
  • 18 oz armagnac
  • 8 oz milk
  • 2 oz sugar

Directions:

  1. Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an x pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare.
  2. Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve.
  3. Rosemary Waffle:
  4. Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron.
  5. Prune and Armagnac Ice Cream:
  6. Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use.
  7. Prunes in Armagnac:
  8. Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate.
  9. The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place.
  10. Creme Anglaise:
  11. Bring the milk to a boil. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold.
  12. Vanilla Flavored Creme Anglaise-Split half a pod of vanilla, scraping out all the seeds into the milk.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1473.35 Kcal (6169 kJ)
Calories from fat 550.46 Kcal
% Daily Value*
Total Fat 61.16g 94%
Cholesterol 261.14mg 87%
Sodium 1205.61mg 50%
Potassium 2035.18mg 43%
Total Carbs 208.2g 69%
Sugars 137.92g 552%
Dietary Fiber 7.65g 31%
Protein 32g 64%
Vitamin C 6.7mg 11%
Vitamin A 0.2mg 6%
Iron 7.5mg 42%
Calcium 454.6mg 45%
Amount Per 100 g
Calories 199.64 Kcal (836 kJ)
Calories from fat 74.59 Kcal
% Daily Value*
Total Fat 8.29g 94%
Cholesterol 35.39mg 87%
Sodium 163.36mg 50%
Potassium 275.77mg 43%
Total Carbs 28.21g 69%
Sugars 18.69g 552%
Dietary Fiber 1.04g 31%
Protein 4.34g 64%
Vitamin C 0.9mg 11%
Iron 1mg 42%
Calcium 61.6mg 45%

* 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

  • 33.8
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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