Tuesday, August 28, 2012

3 Ducks

Hudson Valley Foie Gras
Gently cut the foie package open and place the lobe of foie on a paper towel, to soak up the blood. Pat the lobe with another towel to remove the rest of the blood. Fill a container with hot water and place your knife into the water. Wipe the knife remove all the water and cut portions of foie about 1/2 inch to 3/4 inch thick dipping the knife after each cut. Place the pieces of foie into the freezer to firm and slightly freeze. I like to do this so when i sear the foie I can get a better crust without over cooking the foie. I don't like to season the foie with anything at this point. Sear the foie in a medium hot pan until deep golden brown and center of the foie just warmed through. Remove from pan and season with Maldon salt.

Seared Duck Breast
Duck Confit
Fizzy Vanilla Orange
Orange Creme
Brown Butter Powder
Sous Vide Rhubarb
Rhubarb and Port Preserve
Fennel Orange Crunch

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