Kosher Foie Gras, Cranberry Coulis, Apple Compote, Truffles, Celeriac & Hazelnut Purée
Foie Gras is such a delicacy, with so many textures if done right. You have a buttery rich silkiness on the inside, and some crunch on the outside with a good high sear. When cooking a seared lobe of Foie Gras I enjoy to add sweetness, and crunch with a coulis (jam) or apple compote. The sweet components really adds a nice balance to the duck and goose liver taste. Below is a Kosher Recipe if your lucky enough to source it in the US.
Yields: 4 | Prep: 20 min | Total Cook Time : 40 min
4 ( 4 ounce pieces ) Grade A Foie Gras
pinch sea salt , black pepper
2 celeriac bulbs
2 tbsp olive oil
4 cups vegetable stock
6 stalks fresh thyme
hazelnut milk (optional if not Kosher use cream)
1/8 cup hazelnuts
2 Granny Smith apples peeled and cored
1 tbsp lemon juice
1 tbsp olive oil (butter if not Kosher)
Cranberry Balsamic Coulis:
1 1/2 cup fresh or frozen cranberries
1/3 cup sugar
zest of 1 lemon
3/4 cup water
Micro Greens for Garnish
1. Peel celeriac and cut into cubes. Heat pan with olive oil on medium and add diced onions, hazelnut, celeriac, thyme till fragrant and golden. Pour in stock and let simmer till softened about 20 min. Once softened pour into a blender adding the hazel nut milk (or cream) until smooth.
2. Peel, core and cut apples into cubes. Pour olive oil in new pan on medium heat, and add apples, cinnamon plus lemon juice to new pan. If the apples are not releasing much liquid add a bit of water. Cook on medium heat for 10 min till tender. Once finished put aside in bowl.
3. In a pot add sugar on high heat, cranberries, till it begins to thicken. Add the water and continue stirring until you get a jam like consistency. Pass through a sieve and chill until serving.
4. Slice Foie Gras across in 1/2 inch thick pieces. Score top and bottom with knife on searing sides. In a non stick pan place heat on high for 5 min till almost smoking. Flash sear the foie gras on each side for 15/30 seconds each. Remove from pan and allow to rest for 2 min while you plate the other elements on the dish. Brush Foie Gras with coulis, top with truffle and serve.