143270 seared foie gras with braised turnip and sherry sauce Recipes

chilled fresh duck foie gras, firm-ripe fuyu persimmons (5 to 6 oz. total), rinsed, watercress sprigs, rinsed and drained, shelf-stable demi-glace (any flavor ), madeira, sherry vinegar, whipping cream, in. thick; 6 oz. total) dense white bread or slightly sweet egg bread such as brioche or challah, salt

low-salt chicken broth, beef broth, dry red wine, seedless red grapes, golden brown sugar, worcestershire sauce, drained wild cherries in syrup (such as amarena), trimmed boneless veal strip loin, olive oil plus more for brushing, chopped fresh rosemary plus whole sprigs for garnish, chopped fresh thyme plus whole sprigs for garnish, cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)

butter, minced shallot, cooked white beans, shredded duck confit, links smoked sausage, peeled , sliced into half moons, (recommended: surry county) rendered slightly, reserved white bean cooking liquid, duck stock , if necessary, cooked local braising greens , such as collards, kale, chard and frisee, kosher salt and freshly ground black pepper, to taste, wild mallard duck breasts, salt and freshly ground black pepper, clarified butter , plus 2 tbsp whole butter, garlic, rosemary, duck foie gras, cut into 4 portions, kosher salt and freshly ground white pepper

peach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)

duck breasts , recipe follows, duck leg confit , recipe follows, foie gras , recipe follows, horseradish parsnip puree , recipe follows, huckleberry brandy sauce , recipe follows, parsnip strips and parsley sprigs for garnish

cider reduction (about 2 cups apple cider reduced to a syrupy thickness), sherry vinegar, reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness), unsalted butter, salt, green peppercorns , in brine (canned), granny smith apple , cut into 1/8 julienne on mandoline, extra virgin olive oil, lemon juice, frisee lettuce (curly endive-preferably as yellow as possible), mesclun greens, foie gras (ny state duck), about 3 oz each, wondra flour for dredging foie gras, vegetable oil for sauteeing, salt and pepper

pineapple, honey, sherry vinegar, veal stock, butter, cracked black peppercorns, foie gras, approximately 3 to 4 oz each

sea scallops , side muscle removed, sel gris (gray sea salt), five spice , recipe follows, foie gras medallions , grade a, white pepper, grapeseed oil , plus 1 tsp, parsnip puree , recipe follows, port wine fig sauce , recipe follows, chervil sprigs or chives, for garnish

nashi pears, white wine, sugar, salt, cipolini onions, honey, extra-virgin olive oil, worcestershire sauce, foie gras, orange confit, diced, baby basil

boneless chicken breasts , cut into strips, butter, cream, foie gras, capellini

spring water, fleur de sel, poussin, salt and pepper, vegetable oil , plus 1 teaspoon, foie gras, armagnac, veal stock, white asparagus, morels , rinsed of sand and sliced into rounds, tarragon , leaves picked and chopped

filet mignon steaks , cut from the center of beef tender loin, foie gras, olive oil, salt and pepper, butter, minced shallots, fresh morel mushrooms, split in half and brushed clean, minced garlic, red wine, veal stock or beef broth, chopped fresh thyme, butter, salt and pepper, to taste

soy sauce, pomegranate molasses, dry red wine, chopped garlic, chopped fresh ginger, brown sugar , packed, boned squab half-breasts with leg-thighs and wing drumsticks , bones reserved, salt and freshly ground black pepper, canola oil, canola oil to cook, onion, 1/4 dice, carrots, 1/4 dice, celery, 1/4 dice, chopped garlic, jasmine rice, dry white wine, chicken stock, salt and freshly ground black pepper, foie gras, small dice, chives, chopped, oil, sliced shallots, chopped garlic, squab bones from 2 squab, broken into 1-inch pieces, red wine, pomegranate molasses, fresh thyme, bay leaf, chicken stock, butter, fresh squeezed lemon juice , to taste

armagnac, maple syrup, cranberry syrup, fresh thyme, chopped, freshly ground coriander, freshly ground pepper, foie gras of duck , sliced into scallops, butter, shallot, chopped, white wine, duck broth or chicken stock, maple syrup, chopped fresh cranberries, lemon, juiced, salt and pepper

fresh foie gras , chilled until very cold, coarse salt, duck fat, garlic cloves, smashed into pieces, country bread (each about 4 inches by 3 inches by 1/2 inch), fresh ground black pepper, armagnac

pineapple, grilled and diced, red lentil, cooked, seasoned rice vinegar, red onions, finely chopped, chives, finely chopped, jalapenos, seeded & finely chopped, kosher salt, freshly cracked black pepper, balsamic vinegar, foie gras , medallions, arugula

whole milk, egg, grated lemon zest, grated orange zest, brioche, butter, foie gras, raspberries, blueberries, blackberries, raspberry coulis, balsamic vinegar, black pepper, caramel sauce in squeeze bottle, powdered sugar

star anise, chicken broth, freshly ground pepper, powdered gelatin or 2 sheets gelatin, salt, cooked duck foie gras, fresh black truffles, finely chopped, dried celery leaves , for decoration, toasted sourdough bread