2005 Menus & Recipes
Hudson Valley Foie Gras Flan with Fig Glaze I Seared Hudson Valley Foie Gras
HUDSON VALLEY FOIE GRAS FLAN with Fig Glaze
Chef Michael Ginor, Hudson Valley Foie GrasThis is an ultimate indulgence, to be enjoyed when your budget, either caloric or financial, is not a consideration. Unbelievably rich and intense, yet somehow also light and smooth, this flan is a perfect starter to any meal.
Serves 8
For the flan
- 2 cups heavy cream
- 4 ounces raw foie gras finely chopped
- 1 ounce fresh, canned, or frozen black truffle
- 5 large egg yolks
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 teaspoon truffle oil
- 4 tablespoons reduced balsamic vinegar, syrupy consistency
- 2 tablespoons fig syrup (see recipe below)
Preheat the oven to 325 degrees. Butter four espresso demitasse cups or 4 3/4 - cup flan or 4 soufflé molds.
Place 1/2 cup of the cream in a blender and add the foie gras. Mix just until blended. Pass the mixture through a fine strainer into a stainless steel bowl.
Place 1/2 cup of cream and the truffles in the blender and blend briefly. Transfer to the bowl with the foie gras.
Add the remaining 1-cup cream, the egg yolks, salt, pepper, and the truffle oil, and blend until well incorporated. Pour the mixture into the prepared molds until 3/4 full, and place in a larger pan filled with enough water to come halfway up the sides of the molds. Cover with aluminum foil. Bake until the flans are firm to the touch, about 45 minutes.
Remove from the oven. Remove from water bath. Allow to rest at least 15 minutes before serving. Keep warm.
To serve, combine heated balsamic syrup and fig syrup to form glaze. Drizzle over the flan and serve immediately.
Fig Glaze
- 8 fresh calabrian figs (or black mission figs), quartered
- 2 cups sugar
- 2 cups water
- 1 lb. dried figs, chopped coarsely
Place fresh figs, water, sugar, and dried figs in a heavy pot. Bring to a simmer, and cook 45 minutes, until the dried figs turn mushy. Strain through a food mill. Reserve for garnish.
SEARED HUDSON VALLEY FOIE GRAS, Morel Mushrooms, Fresh Chives, Micro Watercress from The Chef's Garden in Huron Ohio
Chef Seth Bixby Daugherty, Cosmos, Le Meridien HotelServes 4
- (4) 2 oz. portions of Hudson Valley Foie Gras
- 1/2 pound Fresh Morel Mushrooms
- 1/4 cup diced onion
- 1 tablespoon of butter
- 2 tablespoons fresh chopped chives
- salt and pepper to taste
- Micro watercress from the Chefs Garden
Sauté the onions in butter till soft, then add the morels (add salt and pepper to taste) cook for about 3-4 minutes then set aside. Season the foie gras with salt and pepper sear in medium heated pan till lightly golden and then flip and remove from the heat. Warm the morels and then add chopped chives. Place the morel ragu on the plate and then place the foie on top of morels, garnish with micro watercress.
Hudson Valley Foie Gras can be ordered by going on-line to www.hudsonvalleyfoiegras.com, and you can get it delivered to your home.