Seared Foie Gras With Edamame Dumplings Five Spice Broth And Braised Daikon Recipes

FOIE GRAS ON A BED OF PEARS

Steps:

• Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
• Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
• Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
• Place the foie gras on the pears.
• Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
• Try serving with a little green salad, using any remaining sauce as the dressing.

MOM'S BOX FOIE GRAS DUMPLINGS WITH HONEY-SHALLOT SYRUP

Steps:

• To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour. To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick. Repeat with the remaining dough. To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Place another wrapper on top pressing down around filling to remove excess air. Crimp the edges together. Continue with remaining filling and wrappers.
• For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again. Do not over puree as it could break the filling. Remove from processor and fold in the chives. Season. Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through. Remove and keep warm until serving. Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots. Deglaze with both vinegars and reduce by 80 percent. Add honey and check for seasoning. Keep at room temperature.
• PLATING Zig-zag syrup on a plate and top with dumplings.
• BEVERAGE Brut Rose Champagne, Schramsberg
• Mom's recipe for dough: .

SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE

Steps:

• Let the foie gras stand at room temperature for 30 minutes before cooking.
• In a medium sauté pan over medium-high heat, warm the olive oil.
• When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
• Transfer the turnip to a plate.
• Add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
• Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
• Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
• Add the stock, bring to a simmer and reduce the heat to medium-low.
• Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
• Reduce the heat to very low and keep warm.
• Heat a dry medium fry pan over medium-high heat.
• Season the foie gras generously with salt and white pepper.
• Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
• Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
• Transfer each slice to a warmed individual plate.
• Reserve about 1 Tbs of the fat from the fry pan.
• Bring the turnip slices and sauce to a simmer and add the reserved fat.
• Stir to mix and adjust the seasonings with salt and white pepper.
• Spoon the turnip slices and sauce alongside the foie gras and serve immediately.