• Main
  • Recipes
  • Seared Foie Gras and Savory Rosemary Waffle with Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction Recipe

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

Posted by
Rate It!
Seared Foie Gras and Savory Rosemary Waffle with Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction
Add your photo!
Ingredients
9
Count
Nutrition
248
Calories
Total time
75
Minutes
Comments Print recipe

Ingredients:

  • 1 quart veal or poultry stock
  • 1 lb grade a foie gras
  • salt and pepper
  • 1 - oz white sugar
  • 6 wedges rosemary waffles, recipe follows
  • 6 (1-oz) scoops prune and armagnac ice cream, recipe follows
  • 6 chervil plushes

Directions:

  1. In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
  2. Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare.
  3. Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
  4. To serve, 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 plush. Drizzle a little of the veal reduction around the plate and serve immediately.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  6. Rosemary Waffles:
  7. 1/2 pound all-purpose flour
  8. 1 teaspoon salt
  9. 1/2 ounce sugar
  10. 1 1/2 tablespoons baking powder
  11. 4 egg yolks
  12. 12 ounces (1 1/2 cups) milk
  13. 4 ounces (1 stick) butter, melted
  14. 4 egg whites
  15. 1/2 tablespoon chopped fresh rosemary leaves
  16. Special Equipment: a waffle iron
  17. Sift together all the dry ingredients into a large mixing bowl. Slowly whisk in the yolks, 1 at a time. Next, add the milk, followed by the melted butter.
  18. In the bowl of an electric mixer, whip the egg whites to soft peaks. Fold them into the batter. Finally, fold in the chopped rosemary.
  19. Make waffles in a waffle iron according to the manufacturer's instructions.
  20. Prune and Armagnac Ice Cream:
  21. 18 ounces Vanilla Creme Anglaise, chilled, recipe follows
  22. 4 ounces (1/2 cup) heavy cream
  23. 2 ounces (1/4 cup) Armagnac
  24. 6 Prunes in Armagnac, diced, recipe follows
  25. 3 tablespoons syrup (from the Prunes in Armagnac)
  26. Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use.
  27. Vanilla Creme Anglaise:
  28. 1 vanilla bean
  29. 8 ounces (1 cup) milk
  30. 4 egg yolks
  31. 2 ounces sugar
  32. Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, 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 a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold.
  33. Prunes in Armagnac:
  34. 6 cups water, plus 1/2 cup
  35. 4 tea bags
  36. 2 pounds prunes
  37. 12 ounces sugar
  38. 18 ounces (2 1/4 cups) Armagnac
  39. Boil 6 cups of water in a saucepan. Remove from the heat and add the tea bags. Let infuse for 2 minutes, and then add the prunes. Cover the pan and let stand at room temperature overnight.
  40. In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate.
  41. The following day, strain the prunes and put them in a large glass jar. Pour the Armagnac over. Add the cold syrup. Let macerate for 1 month in a cool place.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 248.1 Kcal (1039 kJ)
Calories from fat 99.37 Kcal
% Daily Value*
Total Fat 11.04g 17%
Cholesterol 129.33mg 43%
Sodium 129.47mg 5%
Potassium 502.3mg 11%
Total Carbs 5.42g 2%
Sugars 5.24g 21%
Dietary Fiber 0.04g 0%
Protein 30.01g 60%
Vitamin C 0.4mg 1%
Iron 1.6mg 9%
Calcium 24.4mg 2%
Amount Per 100 g
Calories 148.76 Kcal (623 kJ)
Calories from fat 59.58 Kcal
% Daily Value*
Total Fat 6.62g 17%
Cholesterol 77.55mg 43%
Sodium 77.63mg 5%
Potassium 301.17mg 11%
Total Carbs 3.25g 2%
Sugars 3.14g 21%
Dietary Fiber 0.03g 0%
Protein 17.99g 60%
Vitamin C 0.2mg 1%
Iron 0.9mg 9%
Calcium 14.6mg 2%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top