Foie Gras Stuffed Dates Recipes

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FOIE GRAS-STUFFED DATES



Foie Gras-Stuffed Dates image

Categories     Fruit     Poultry     Appetizer     No-Cook     Thanksgiving     Date     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley

Steps:

  • Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
  • *A type of French sea salt; available at specialty foods stores and some supermarkets.

ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES



Roasted Hen Stuffed With Foie-Gras Butter And Black Truffles image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h20m

Yield Four servings

Number Of Ingredients 6

1 cup unsalted butter, softened
2 ounces foie-gras terrine (see note)
1 3-pound hen
2 ounces black truffles Kosher salt and freshly ground pepper to taste
1/2 pound fresh tagliatelle or fettucine
1/2 cup duck-and-veal demi-glace (see note)

Steps:

  • Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
  • Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
  • Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
  • Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
  • Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
  • To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams

FOIE GRAS



Foie Gras image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons brown sugar
1/4 cup balsamic vinegar
5 sliced plums
1 to 1 1/4 pounds foie gras (duck liver)

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.

ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI



Ariane Daguin's French Kisses and Gascogne Sushi image

Provided by Jonathan Reynolds

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 4

10 pitted prunes
1 cup Armagnac or Cognac
Classic duck foie terrine (see recipe)
10 slices of duck prosciutto (or any other prosciutto), very thinly sliced

Steps:

  • Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
  • Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
  • Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
  • For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.

FOIE GRAS-STUFFED DATES



Foie Gras-Stuffed Dates image

Make and share this Foie Gras-Stuffed Dates recipe from Food.com.

Provided by heather rusert

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

6 large medjool dates, halved lengthwise, pitted
2 ounces about foie gras (goose or duck liver)
fleur de sel
chopped fresh parsley

Steps:

  • Fill each date half with heaping 1/2 teaspoon foie gras.
  • Arrange filled dates on platter.
  • (Can be prepared 3 hours ahead. Cover and chill.)
  • Sprinkle each date with salt and parsley.

Nutrition Facts : Calories 100.6, Fat 6.3, SaturatedFat 2, Cholesterol 21.3, Sodium 99, Carbohydrate 10, Fiber 1, Sugar 7.9, Protein 1.9

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