Morel Foie Gras Recipes

GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE

Steps:

• To prepare the steaks make an incision in the side of the steak 3/4 of the way through, creating a deep pocket in the middle. Season a piece of foie gras and stuff 1 into each steak. Season the outside of each steak with salt and pepper and coat with olive oil. Grill on each side for about 5 minutes for medium rare.
• Morel Sauce: In a saucepan on a hot part of the grill cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and morels and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and thyme and boil until broth is 50 percent reduced. Stir in the butter and season. Ladle over each steak.
• *Fatted duck or goose livers available in specialty food stores.

CRISPY FARM RAISED POUSSIN WITH FOIE GRAS, ARMAGNAC SAUCE, ASPARAGUS, AND MORELS

Steps:

• Poussin and garnish: In a large bowl, combine the water and fleur de sel. Soak the poussin in the salted water for 5 to 6 hours. Remove poussin from water, dry off, and add salt and pepper to skin side only.
• Preheat oven to 550 degrees F.
• Heat a saute pan and add the vegetable oil. When the oil is just beginning to smoke, place the poussin skin side down in pan. Place in a 550 degree F oven for 8 minutes. Remove from oven and finish on the stovetop until deep golden brown is achieved. Remove and set aside, do not wash pan.
• Heat the remaining vegetable oil in a saute pan. When the pan is hot, sear the foie gras on both sides. When the fois gras is soft to the touch, remove, and set on a plate. It is very important not to burn the fat of the foie gras, so do not get the pan too hot.
• Deglaze the pan with Armagnac. Combine the veal stock, foie gras, and pan juice and add to the blender. Blend on low speed until foie gras is completely incorporated. Place in a small saucepan, bring to a simmer and season with salt and pepper.
• Remove excess fat from the chicken pan and saute white asparagus and morels in pan. Season with fleur de sel, pepper, and a pinch of chopped tarragon.
• To serve: Place white asparagus and morels on plate, sauce around vegetables, and place poussin on top skin side up.