SEARED FOIE GRAS w/APPLE CLAFOUTIS

By BobD

Ingredients

• Seared Foie Gras, Apple Cider Poached Quince Clafoutis, Apple Cider Gastrique
• If you can’t find quince you can use a firm apple such as Fuji in it’s place. The Clafoutis, a kind of cake, can be made up to two days in advance and just warmed before serving.
• APPLE CIDER POACH QUINCE CALFOUTIS
• Ingredients
• • 6 Quince, peeled, seeded, and cut into rectangles 1/2 inch thick
• • 2 cups Apple Cider
• • 1 Star Anise
• • 1 Cinnamon Stick
• • 6 Peppercorns
• • 2 Cloves
• • 4 Allspice Berries
• • 1 Vanilla Bean, split

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Combine all ingredients, except quince, in a straight sided sautee pan or sauce pot large enough to hold the quince in a single layer.

2. Heat over medium heat to a bare simmer.

3. Lower heat to low, add quince, and cook until just tender.

4. Remove Quince and cool completely.

5. Strain cider and cool completely.

CLAFOUTIS BATTER

Ingredients

• 100 grams Ground Almonds
• 4 Tablespoons Bread Flour
• ¼ teaspoons Salt
• 200 grams sugar
• 4 eggs
• 6 Egg Yolks
• 2 Cups Heavy Cream

Directions

1. Combine almonds, flour, salt, and sugar into the bowl of a food processor and pulse for a few seconds until combined.

2. Add the eggs, yolks, and cream and blend to a smooth batter, scraping down the sides of the bowl once or twice with a rubber spatula.

3. Pour into an airtight container, cover, and refrigerate overnight.

4. The next day heat oven to 350*.

5. Brush the inside of flex mold (with 12 3”X1” rectangle wells) with softened butter.

6. Place 1 piece of quince into each well of the flex mold.

7. Stir batter well and pour over the quince.

8. Bake for about 20 minutes until risen and golden brown. The middle may be slightly flatter than the surrounding batter, but it should be set. If it isn’t set, bake for a little longer.

9. Cool completely then pop out of molds and wrap individually.

APPLE CIDER GASTRIQUE

Ingredients

• 1 cup Spiced Apple Cider, reserved from poached quince
• 1 cup Apple Cider Vinegar
• ½ cup sugar

Directions

1. Combine all ingredients in a sauce pot and bring to a simmer.

2. Reduce by ¾ or until syrupy, skimming off any foam that comes to the surface.

3. Cool completely. Refrigerate until ready to use.

Assembly

• 1 lobe Grade A Foie Gras, cut ¾ - 1 inch thick
• Apple Cider Poached Quince Clafoutis
• Apple Cider Gastrique, brought to room temperature
• Gray Sea Salt

Directions

1. Heat a sauté pan over medium heat, season Foie Gras well with salt and freshly ground pepper.

2. Sear Foie Gras in pan until dark golden brown, carefully flip over and sear second side, about 1 ½ minutes per side.

3. Warm Clafoutis slightly and place on a warm plate, lean foie gras on the clafoutis and sprinkle with sea salt.

4. Drizzle gastrique around and serve immediately.