Sauteed Foie Gras with Potato Risotto and Wild Mushrooms
Deft cutting turns potatoes into ‘risotto,’ an interesting accompaniment for crisp seared duck liver. The potato risotto is enhanced with sauteed wild mushrooms, and spiked with a topping of seasoned tomato dice.
Ingredients
- Potato Risotto
- Yukon Gold Potatoes - 2, large
- Olive Oil - 3 tablespoons
- Porcini Mushrooms - 1/4 cup diced
- Onion - 1, diced
- Garlic Clove - 1, minced
- Mushroom Broth - 2-1/4 cups (recipe below)
- Mushroom Saute
- Olive Oil - 1 tablespoon
- Wild Mushrooms - 1/2 pound, mixed, cleaned (white trumpet, hedgehogs, black trumpet, porcini)
- Shallots - 2, minced
- Mushroom Broth - 3/4 cup (recipe below)
- Seasoned Tomato Dice
- Tomato - 1, skinned, seeded, and diced
- Truffle - 1, finely julienned
- Balsamic Vinegar - 1 tablespoon
- White Truffle Oil - 1 tablespoon
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Duck Liver - 1, separated, cleaned, and cut into 8 portions
- Mushroom Broth
- Olive Oil - 1 tablespoon
- White Mushrooms - 1/4 pound, cleaned and chopped
- Mixed Wild Mushrooms - 1/4 pound, (trumpet, chanterelle, porcini), cleaned and chopped
- Shallot - 1, thinly sliced
- Chicken Stock - 4 cups
Instructions
To prepare the potatoes: Peel the potatoes and julienne lengthwise on a mandoline or V-slicer, making thin strips. Finely dice the julienne, turning the potatoes into the same texture as risotto rice. Heat the olive oil in a large non-stick saute pan or skillet over medium-high heat and add the mushrooms. Cook until golden brown. Add the onions and cook just until translucent. Add the garlic and cook 1 minute. Add the potato “rice” and fluff to combine. Slowly add 2-1/4 cups of the mushroom stock, fluffing to blend. Cook until the potatoes are just tender, about 5 minutes. Remove from heat and set aside.
To prepare the mushroom saute: In a small saute pan over high heat, heat 1 tablespoon of olive oil and saute the mushrooms. Add the shallots and saute until golden. Add the mushroom stock and stir up the glaze from the bottom of the pan. Cook until the liquid has reduced by half. Set aside; keep warm.
To prepare the seasoned tomato dice: Toss the tomato dice with the truffle julienne, balsamic vinegar, and truffle oil; season to taste with salt and pepper. Set aside.
To prepare the duck liver: Season the liver pieces with pepper. Sprinkle a medium non-stick saute pan liberally with salt and heat over high heat. When the pan is hot, sear the liver pieces until the surface is crisp, about 15 to 20 seconds per side. Remove from heat.
To serve: Mix the mushrooms into the potato risotto. Heat 8 bowls. Divide the risotto evenly among the bowls, Put a spoonful of the seasoned tomato dice on each. Top with a slice of sauteed duck liver.
Mushroom Broth
In a large saucepan, heat the olive oil over medium-high heat and add the mushrooms. Saute until golden brown. Add the shallot slices and saute until they are just translucent. Add 1/2 cup of the chicken broth and stir up the glaze from the bottom of the pan. Add the remaining chicken stock, reduce the heat, and simmer for 1 hour. Remove from heat and let stand until cool enough to handle. Strain through a sieve and store in a sealed container in the refrigerator, or freeze into cubes and store in the freezer
