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Foie Gras Recipe: Chinese Spiced Duck Breast w/ Seared Foie Gras, Caramelized Mango, and Asian Vegetables

This recipe for Chinese Spiced Duck Breast w/ Seared Foie Gras, Caramelized Mango, and Asian Vegetables has a colorful presentation and complex flavor combination.  The bright green snow peas and baby bok choy presented with the intense orange mango, and red rare duck breast creates a beautiful visual on the plate.

Much of the preparation for this dish can be done ahead of time; however, there is a lot of sauteing that needs to be done right before serving.  In four separate pans, you will need to cook the mushrooms, the duck breasts, the foie gras, and the cabbage.  All of these things will be done almost simultaneously, starting with the duck breast, which will take about 10 – 13 minutes to cook, the mushrooms, cabbage and mango all take about 6 – 10 minutes, and the foie gras will take 3 – 6 minutes, depending on the cooking technique used.  The bok choy and snow peas will be served at room temperature, therefore, I suggest cooking them before the duck breasts.  Keep in mind also that the duck breasts need to marinate for 6 – 24 hours before cooking them.

This recipe is from Michael Ginor’s fabulous cookbook titled “Foie Gras A Passion“, a book which contains 80 foie gras recipes written by 80 different chefs.  We’ve prepared about half the recipes so far, and every recipe has been very good.

Seared Duck Foie Gras with Duck Breast

Ingredients:

Duck Sauce

2 tablespoons canola oil

1 scallion, chopped

2 large garlic cloves, peeled and crushed

1 tablespoon chopped fresh ginger

1 cup dark chicken or duck stock

1/2 cup water

1 dried shitake mushroom

1 tablespoon mushroom soy sauce or regular soy sauce

1 1/2 teaspoons hoisin sauce

1/2 teaspoon Chinese chili paste with garlic

Pinch Chinese five-spice powder

Coarse salt

Chinese Spiced Duck Breast

2 duck breasts (magret de canard) about 1.75 lb. total weight

2 teaspoons Chinese five-spice powder

Coarse salt

Black pepper, freshly ground

2 scallions, finely sliced

1 piece giner, 3 inches long, peeled and sliced

1/4 cup cilantro chopped

Asian Vegetables:

4 baby bok choy, about 4 ounces each, bottoms trimmed so they will stand on the plate when cooked

20 snow peas, trimmed

2 tablespoons vegetable oil

16 mushroom caps

Coarse salt

White pepper, freshly ground

1 small head Napa cabbage

Caramelized Mango

2 tablespoons butter

2 teaspoons canola oil

2 tablespoons sugar

2 ripe mangos, peeled, pitted, and cut in half

Pinch coarse salt

Foie Gras and Garnish

Four  3 oz slices of duck foie gras or  eight  2  oz slices

Coarse salt and freshly ground black pepper

Scallions and cilantro for garnish

Instructions:

Duck Sauce

In a medium saucepan, heat the oil over medium heat.  Add the scallion, garlic, and ginger and cook, stirring frequently, for 3 minutes, until the mixture is softened and fragrant.  Add the remaining ingredients except the salt, and bring to a boil over high heat.  Reduce the heat to low and simmer for 30 minutes, or until the liquid reduces to about 1 cup.  Add salt, if necessary, and strain into a small saucepan.

Chinese Spiced Duck Breast

Trim away any excess skin and fat from the edges of duck breasts, leaving one side of the breasts fully covered with skin and fat.  Using a sharp knife, score the skin lightly in a crosshatch pattern being careful not to pierce the flesh.  Season the duck breasts on both sides with the five-spice powder, salt and pepper.  Spread the remaining ingredients equally over the breasts.  Cover and refrigerate for at least 6 hours, but not more than 24 hours.

Season the duck breasts with additional coarse salt, and place in a cold, nonstick saute pan.  Place the pan over medium heat and cook until the skin is browned and crisp, about 10 minutes.  Turn the breasts over and cook for 2 minutes, to rare or medium rare.  Transfer to a plate and lightly tent with aluminum foil.  Let rest 5 minutes.

Asian Vegetables:

Bring a large pot of salted water to a boil.  Ad the bok choy and cook until just tender but still firm, about 4 – 5 minutes.  Remove the bok choy from the pot and shock in a bowl of ice water.  Bring the water back to a boil, add the snow peas, and cook for 1 minute, until they are bright green.  Remove the snow peas and chock in the ice water.  When cool, remove the vegetables fro the ice water, dry, and set aside.

In a saute pan, heat 1 tablespoon of the vegetable oil.  Add the mushroom caps and cook for 3 minutes.  Turn the caps and cook for another 2 minutes, until tender.  Season with salt and pepper and set aside.

Cut the cabbage into quarters, leaving the core intact.  Heat the remaining oil in a saute pan, over high heat until very hot.  Add the cabbage pieces, cut side down, and cook until the cut side is golden brown, about 3 minutes.  Turn and cook for 3 more minutes, until the other cut side is golden brown. Season with salt and pepper.

Caramelized Mango

Heat the butter and oil in a saute pan set over low to medium heat.  Add the sugar and cook until the sugar begins to caramelize, about 6 minutes.  Season the mango halves with slat and add to the saute pan.  Cook until caramelized, about 5 minutes.  Remove form the pan and keep warm.

Foie Gras

Score the foie gras and season with salt and pepper.  If using fresh thawed foie gras, set a saute pan over medium high heat and sear the foie gras for about 1 to 1 1/2 minutes on each side.  If using flash frozen foie gras, place the still frozen foie gras slices in a cold saute pan.  Set the pan to medium heat and cook the foie gras for about 2 – 3 minutes on each side.  Either way, cook the foie gras until the outside is golden brown and slightly crisp, and the inside is just set.

Service and Garnish

Warm the duck sauce.  Spoon 2 tablespoons of duck sauce in the middle of four warmed serving plates.  Slice the duck breasts into 1/4 inch-thick slices.  On each plate, place 1/4 of the sliced duck breast over the sauce, fanning the slices.  Stand the bok choy above the duck breast and arrange the leaves to create a petal effect.  Place a piece of the sauteed cabbage on each plate next to the bok choy. Place the caramelized mango slightly overlapping the duck breast, and place the foie gras on top of the mango. Place 5 snow peas and 4 mushroom caps on each plate and garnish with scallions and cilantro.

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