Seared Foie Gras with Shiitake Mushrooms and Potato Puree

J – This might be one of those “open mouth, insert ____” moments … maybe.

Fois gras is certainly not without controversy … as delicious as it is. It’s also on just about every French bistro menu in the world … except in California. Luke knows how to cook it, including the infamous torchon dish that Christina takes on tomorrow. So, I had to jump in.

Mindfulness suggests that I look at the source and production of fois gras, in addition to just how to cook it. So, I did. We purchased our fois gras from D’Artagnan, a high-end supplier of amazing products for the discerning chef. Or, to us, with just a crazy notion to splurge. This stuff is expensive!!

D’Artagnan gets their fois gras from Hudson Valley Fois Gras. Here’s where the controversy begins. Some suggest the production of fois gras is somehow inhumane to the ducks. Others do not take that view. I spent some time reviewing what they say. I’m fine with it and don’t see that the ducks at Hudson Valley are suffering in the least. But, you should make your own decision. Check out these links. It’s a pretty complete story. Hudson Valley site. Anthony Bourdain on fois gras

Now, on to cooking this exotic thing …

Searing fois gras … and preparing things to serve with it … is dance of temperatures and timing. It is, for the most part, liver protein and duck fat. So, you can’t just throw it in a hot pan, cook it and let it rest. You’d get a puddle.

Seared Foie Gras with Shiitake Mushrooms and Potato Puree

Recipe type: Mains

Author: Jim

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 2

Ingredients

• Two 1-inch pieces foie gras, keep frozen until ready to use
• ½ bunch fresh thyme
• Salt and pepper to taste
• 3 Shiitake mushrooms, discard stems and slice thinly
• ¼ cup homemade duck jus
• 2 new potatoes, peel and cut in quarters
• ¾ cup duck stock
• 4 oz heavy cream
• 2 drops truffle oil
• 1 Tbsp grapeseed oil
• 2 spring onions, white and light green part only
• 1 shallot, small dice
• ½ Tbsp + 2 tsp butter, divided
• 10 Romano “flat” beans, blanched

Instructions

1. Place potatoes in water and cook until tender. About 15 minutes. Drain and rice potatoes. Add cream. Mix well. Add 1 teaspoon butter and truffle oil. Mix well. Keep warm on low heat.
2. In a saute pan, heat ¼ cup duck jus on medium low. Add mushrooms. Let cook for 10 minutes. Add a small amount of duck stock if needed.
3. Meanwhile, poach spring onions until tender. About 3 minutes. Let cool and slice lengthwise.
4. Heat a pan on high. Remove foie gras from freezer. Cut crisscross marks on foie gras. Place in pan and cook until brown. Flip over, add 1 teaspoon butter and let brown. About a minute on each side.
5. Toss in a couple of sprigs of thyme. Place in a 285 degree oven to keep warm.
6. In another saute pan, place 1 tablespoon grapeseed oil and ½ tablespoon butter. Let melt and bubble. Add poached spring onion. Add a few sprigs of thyme and some black pepper.
7. Add Romano beans and shallots. Add the duck stock and let simmer for about 1 minute.
8. Remove foie gras from oven and baste with pan drippings.
9. On a serving plate or platter, place a large dollop of potato puree and spread across plate.
10. Top with beans, spring onions and shallot mixture.
11. Top with ½ mushroom and jus mixture.
12. Top with foie gras and remaining mushrooms.
13. Serve.
14. Enjoy!

3.1.08

Luke was clearly enjoying preparing this dish. He has classical training, but doesn’t always get to work with the exotic ingredients. This time he had a chance.

This dish was good, but not great. The fois gras didn’t quite hold its own with the other ingredients. Maybe, it was just salt and pepper or personal preference. In any case, it was clearly worth trying. Might even give it another chance … with different seasonings.