Pan-seared Foie Gras with Caramelized Apple-Golden Raisin Tart and Black Truffle Sauce

Submitted by: James Perillo

Drizzle black truffle sauce over the apple-raisin tart and top with a slice of foie gras.

Details

INGREDIENTS

  • 6 piece (4 ounces each) Grade A Foie Gras
  • milk

Caramelized Apple-Golden Raisin Filling

  • 1 tablespoon unsalted butter
  • 3 Granny Smith apples; peeled, cored and cut in 1/8-inch slices
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup California golden raisins
  • 2 tablespoons cider vinegar
  • 1/4 cup fresh apple juice

Shell

  • 1 1/4 cups all purpose flour, sifted
  • 1/2 cup unsalted butter, chilled and cubed
  • 2 tablespoons vegetable shortening
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 to 4 tablespoons cold water

Black Truffle Sauce

  • 2 shallots, fine diced
  • 1 tablespoon unsalted butter
  • 1/4 cup truffle peelings
  • 1 bundle fresh thyme
  • 1/4 cup truffle juice
  • 1/4 cup brandy
  • 1/4 cup red port wine
  • 2 cups veal stock
  • 1 tablespoon truffle oil
  • Salt and pepper

Garnish

  • Microgreens
  • Shaved black truffles

PROCEDURE

Foie Gras

Place foie gras in steam table insert or casserole and cover with milk. Refrigerate overnight. Remove foie gras; lightly rinse off and pat dry. Place on work surface with cutting board. Pull one lobe open at a time and remove veins carefully. Once removed, roll back into lobe shape and refrigerate until well chilled. When chilled, slice into portions. Keep refrigerated until just before serving.

Caramelized Apple-Golden Raisin Tart

In a heavy-bottomed pan on medium heat, add butter and melt. Add apples, cinnamon and sugar and sauté until lightly caramelized. Remove just the apples so they don’t become over cooked and lose their form. Add California raisins to pan and deglaze with cider vinegar; reduce by half. Finish with fresh apple juice and reduce to almost a glaze. Remove from heat and reserve.

In a food processor, combine flour, salt and pepper. Using the pulse (on and off method), cut in the butter, shortening, cheese, salt and pepper being sure not to over mix. With processor running, sprinkle in water until dough forms a ball and cleans sides of bowl. Remove dough and wrap in plastic. Chill for 1 hour. Once chilled, remove and roll out on a lightly floured work surface to approximately a 4-inch circle, 1/8-inch thick. Butter and flour inside of 2 1/4-inch fluted tart pan making sure to tip out excess flour. Line pan with dough and remove excess around edges. With another tart pan, butter and flour outside of pan and place on top of dough lining up grooves. Place tarts in a 350°F oven and bake approximately 20 minutes or until golden brown. Remove and cool. When completely cooled, remove mold.

Black Truffle Sauce

In a heavy-bottomed pan, sweat the shallots with butter until translucent. Add truffle peeling, thyme and juice; reduce by half. Deglaze with brandy and port and reduce again until almost dry. Add veal stock and reduce by half or until sauce consistency. Remove thyme bundle. Season and reserve.

To Assemble

Line inside of tart with apples and place raisins in between them. Place in 350°F oven until hot. While tart is cooking, season foie gras and in a very hot pan sear both sides and cook medium rare. Place tart in center of plate with foie gras on top. Drizzle sauce around tart along with truffle oil. Garnish with micro greens and shaved fresh black truffles, if available.

Nutrition facts not available.

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