Smoked Foie Gras With Grape Sauce Recipes

JELLIED CRANBERRY-GRAPE SAUCE

Jellied Cranberry-Grape Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 cup red seedless grapes
2 bay leaves
1 pound cranberries, thawed if frozen
1 3/4 cups sugar
1/2 cup grape juice
Kosher salt

Steps:

Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.

SMOKED FOIE GRAS WITH GRAPE SAUCE

Smoked Foie Gras with Grape Sauce image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 tablespoon rendered duck fat
40 seedless green grapes, peeled if you have time
1 tablespoon sugar
1/2 cup fine red wine or balsamic vinegar
1/4 cup duck and veal demi-glace
1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and cut into 3/4-inch slices
Salt and pepper, to taste

Steps:

Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;

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