BACK TO SEARCH RESULTS
|
FOIE GRAS COCOA NAPOLEON, PINEAPPLE, HAZELNUT AND GINGER-PEPPER JELLY
|
| Chef/Owner Pichet Ong |
| Pong - New York, N.Y., USA |
|
|
| Yield: 14 servings |
| Menu Price: $20.00; Food Cost/Serving: 38% |
|
| Foie gras lobe, 1 1/2 pounds, room temperature | 1 each |
| Salt | 2 TBS |
| White pepper | 2 TBS |
| Cognac | 1/4 C |
| Riesling, sweet | 2 TBS, plus 1 tsp |
| Chocolate sauce | as needed |
| Vanilla salt | as needed |
| Freshly ground black pepper | as needed |
| Cocoa tuiles | 28 each |
| Baby mesclun greens | as needed |
| Pineapple compote | as needed |
| Coconut flakes, toasted | as needed |
| Ginger-pepper jelly | as needed |
| Instructions: |
| 1. Clean foie gras using a plastic spatula by removing all the veins and bloody parts, keeping pieces as large as possible. |
| 2. Lay pieces of foie gras on a pan that fits into oven and season both sides with half of salt and pepper. Pour cognac and wine over foie gras and cover with plastic wrap; marinate for at least 1 hour. |
| 3. Preheat oven to 200 degrees F and have ready a medium bowl set over a larger bowl filled with ice water. Season foie gras with remaining salt and pepper. Place pan of foie gras directly on oven floor and let cook for one minute. Remove pan from oven, flip pieces of foie gras over with a rubber spatula, and return to oven. Repeat 4 to 5 more times, until temperature of foie gras reaches 200 degrees F. |
| 4. Transfer cooked foie gras to medium bowl and fold until mixture is emulsified. Adjust seasonings. Transfer mixture into mold and refrigerate until set. |
| 5. Spread some chocolate sauce thinly on serving plate. Cut foie gras into 1⁄2-inch coins and cut in half again, across. Season lightly with vanilla salt and pepper. |
| 6. Onto each cocoa tuile, place baby greens and 1/2 teaspoon of pineapple compote, then top with foie gras pieces. Place a bit more pineapple compote on foie gras, followed by toasted coconut flakes and a small dollop of ginger-pepper jelly. Serve immediately. |