Butter Braised Giannone Chicken With Summer Truffles And Foie Gras Recipes

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Steps:

• Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
• Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
• Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

BLACK TRUFFLE OF FOIE GRAS

Steps:

• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

FOIE GRAS

Steps:

• Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

FOIE GRAS

Steps:

• Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

PAN-SEARED FLORIDA POMPANO AND SPINY LOBSTER IN SQUAB CONSOMME, AND POACHED FOIE GRAS

Steps:

• In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat.
• In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes.
• In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve.
• Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock.
• In a food processor, pulse the reserved squab breast and leg meat until fine.
• In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
• Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service.