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Receta Fuyu Persimmons With Foie Gras
by Global Cookbook

Fuyu Persimmons With Foie Gras
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Ingredientes

  • 6 ounce chilled fresh duck foie gras - (to 8)
  • 2 x hard-ripe Fuyu persimmons - (6 ounce total) rinsed
  • 2 c. watercress sprigs - (about) rinsed, liquid removed
  • 1 pkt shelf-stable demi-glace - (1 1/2 ounce) (any flavor)
  • 1/2 c. madeira
  • 3 Tbsp. sherry vinegar
  • 1/4 c. whipping cream
  • 6 slc dense white bread, 1/2" thk (6 ounce total) (or possibly slightly sweet egg bread such as brioche or possibly challah) Salt to taste

Direcciones

  1. Rinse foie gras, pat dry, and throw away any tough membrane. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill.
  2. Trim off stems and bottom ends of persimmons. Cut each crosswise into 3 equal pcs. Lay a slice on each plate with a cluster of watercress sprigs.
  3. In a 10- to 12-inch frying pan, mix demi-glace, madeira, vinegar, and cream. Boil over high heat, stirring often, till 2/3 c., about 5 min. Put sauce in a small bowl; keep hot. Rinse and dry pan.
  4. Lay bread slices, side by side, in a 10- by 15-inch pan. Broil about 6 inches from heat till toasted on both sides, about 3 min total. Keep toast hot.
  5. Place frying pan over high heat; when very warm, add in foie gras. Brown slices lightly, turning once, about 1 minute total (fat spatters, so partially cover pan). Take off heat.
  6. Put toast on plates and top each slice with about 2 tsp. of foie gras fat. Top equally with foie gras.
  7. Drizzle hot sauce equally over foie gras. Season to taste with salt.
  8. This recipe yields 6 servings.
  9. Comments: Foie gras is easiest to handle when cool and hard. Make sauce (step 3) up to a day ahead; cover and chill, then reheat. As a less costly alternative to fresh foie gras, buy 1/2 lb. duck or possibly chicken liver pate or possibly mousse. Cut pate into 6 equal parts and spread on toast, then broil about 6 inches from heat just till pate begins to sizzle, about 2 min. Top with sauce.