California Raisin-Mushroom Bisque and Pan-fried Duck Liver with Raisin and Shallot Compote, Mesclun Salad and Balsamic Reduction

For a tasty start to any meal -- or a whole lunch with Southeast Asian flavor.

Details

INGREDIENTS

    Bisque

    • 1 1/3 cups white onions
    • 3 1/3 tablespoons clarified butter
    • 4 1/2 cups portabella mushrooms, chopped
    • 1 1/4 cups California raisins
    • 3 1/3 cups chicken broth
    • 3/4 cup heavy cream
    • Salt and pepper; to taste

    Duck Liver

    • 1 pound 12 ounces duck liver
    • 3/4 cup vegetable oil

    Compote

    • 8 shallots
    • 1/3 cup California raisins
    • 2/3 cup balsamic vinegar
    • 2/3 cup red wine vinegar
    • 1 bay leaf
    • 3 cinnamon sticks, each about 3 inches long
    • 3 whole cloves
    • 1/4 cup honey

    Toast

    • 1/4 loaf French bread
    • 1/2 cup softened butter
    • 1/4 cup minced garlic
    • 1/3 cup chopped fresh parsley
    • 4 cups mesclun salad greens
    • 3/4 cup milk
    • black pepper
    • 20 garlic chives

    PROCEDURE

    Bisque

    Sauté onions with butter until translucent. Add mushrooms and raisins, stirring for 3 minutes. Then add chicken broth. Heat to boil and simmer for a few minutes. Using a blender, process till smooth. Return to pan and boil again. Add cream and season with salt and pepper. Set aside and keep warm.

    Duck Liver

    Portion the duck liver into 20 pieces of 1 to 1-1/2 ounces (35 to 40 grams) each. Season with salt and pepper. Fry both sides in hot oil until golden brown; set aside.

    Compote and Balsamic Reduction

    Heat shallots and raisins with vinegars, bay leaf, cinnamon and cloves to boiling. Simmer until syrupy; stir in honey. Set aside. Remove bay leaf, cinnamon sticks and whole cloves before serving.

    To Serve

    Thinly slice French bread. Mix butter, garlic and parsley together well; then, spread on both sides of bread. Arrange on baking sheet and bake at 400°F until golden brown. Meanwhile, spoon a portion of compote and balsamic reduction onto each plate; arrange 2 slices of liver on top and greens along side.

    Ladle hot soup into individual cups and set on plates. Make a milk froth and spoon on top of the soup; sprinkle with black pepper. Prop a slice of toast against the cup between liver and salad. Garnish with garlic chives and serve at once.

    Nutrition Facts Per Serving

    Calories 640 (57% from fat); Total Fat 42g (sat 15g, mono 16g, poly 6g, trans 0g ); Cholesterol 470mg; Protein 21g; Carbohydrate 50g; (Dietary Fiber 3g; Sugars 31g; ); Iron 27mg; Sodium 640mg; Calcium 98mg; Potassium 752mg

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