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