- 8
Ingredients
- 8 SERVINGS
- Roasted Foie Gras with Sauternes Sauce with Madeira Figs
- Whole foie gras roasted over aromatic vegetables and then browned in the oven is sauced with Sauternes and accented with roasted fig.
- • Madeira Figs (recipe follows)
- • 1 cup each sliced mushrooms, shallots, leeks
- • 3 tablespoons unsalted butter
- • 4 cups whole Grade A foie gras, about 1 1/2 pounds, cleaned
- • Salt and Pepper
Preparation
Step 1
1. Prepare Madeira Figs.
2. Preheat oven to 325°F. Melt 1 tablespoon of the butter in a heavy medium saucepan over medium heat. Add mushrooms, shallots, and leeks and sweat until tender, stirring occasionally.
3. Season foie gras with salt and pepper. Palce foie gras on top of warm vegetables in same pan, and roast in oven for 20 minutes, or until internal temperature of foie gras reaches 120°F. Remove foie gras from the pan with a spatula; do this carefully, as it is very delicate.
4. Increase oven temperature to 450°F and preheat a sheet pan in oven.
5. Meanwhile, return saucepan to top of stove and continue cooking vegetables until lightly browned. Pour off fat, then add Sauternes and carefully ignite. Add peppercorns and demi-glace, and reduce sauce by one-third over high heat. Add butter, and strain sauce through cheesecloth. Season with salt and pepper and keep warm.
6. Place foie gras on sheet pan and roast for 3 to 4 minutes, until foie gras turns brown, then remove from oven. Cut large and small lobes of foie gras into about ½ inch thick slices. Place a slice from each lobe on each of 8 plates. Ladle with sauce, garnish with a fig half, and serve hot.
Ingredients for Madeira Figs
• 1 tablespoon butter
• 4 large fresh figs, split lengthwise
• ½ cup rub port
• ½ cup good medium Madeira
• 2 tablespoons sugar
• ¼ cup