Sottha Khunns Roasted Foie Gras With Figs And Grapes Recipes

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ROASTED FOIE GRAS WITH APPLE ONION COMPOTE



Roasted Foie Gras with Apple Onion Compote image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon butter
1 medium onion, sliced
1 Granny Smith apple, sliced
1 teaspoon apple cider vinegar
2 ounces cassis
Sea salt
Freshly ground black pepper
Dash sugar
4 (3-ounce) slices foie gras
1 tablespoon port wine
2 tablespoons black truffles, chopped
4 tablespoons veal stock
1 small bunch Italian parsley, fried
Fleur de Sel

Steps:

  • Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
  • Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
  • To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

ROASTED FIGS WITH ST. ANDRÉ AND THYME



Roasted Figs With St. AndrÉ And Thyme image

Provided by Alexandra Zissu

Categories     quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

12 fresh figs
4 ounces St. André cheese or other semisoft cheese like goat or Brie
1 to 2 tablespoons fresh thyme leaves
Freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
  • Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 25 grams

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

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.

SOTTHA KHUNN'S ROASTED FOIE GRAS WITH FIGS AND GRAPES



Sottha Khunn's Roasted Foie Gras With Figs and Grapes image

Provided by Molly O'Neill

Categories     appetizer

Time 5h30m

Yield 6 servings

Number Of Ingredients 7

1 whole Hudson Valley foie gras, about 1 1/2 pounds
Kosher salt and freshly ground white pepper to taste
1 cup port wine
1 cup Cognac
6 black mission figs, stems removed, halved
1/2 pound jumbo muscat or large red grapes, skinned and seeded
3 cups duck stock

Steps:

  • Season the foie gras on both sides and place in a 1-gallon zip-lock bag. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
  • Preheat the oven to 500 degrees. Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn carefully and roast for 10 minutes more. Remove the foie gras to a warm plate. Cover.
  • In the same pan, add the figs and roast 5 minutes. Add the grapes and roast another 5 minutes. Remove the fruit and drain.
  • Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt.
  • To serve, add the fruit to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fruit sauce over the slices.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 778 milligrams, Sugar 17 grams

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