Crisp-seared Foie Gras with Port and Cranberry Reduction
Pretty towers of crisp-fried foie gras and apple rings are topped with scallions and flash-fried leeks. A sauce of reduced Ruby Port, red grape juice, and cranberries completes the dish. The fruit is a perfect accompaniment for the rich foie gras.
- Port-Cranberry Reduction
- Ruby Port - 1 cup
- Red grape juice - 8 cups
- Dried Cranberries - 1 cup
- Leek - 1, cleaned
- Canola oil for deep-fat frying
- Scallions - 4, tops only, cleaned
- Apple Rings
- Unsalted Butter - 1 cup
- Sugar - 1/2 cup
- Apples - 2, cored
- Fresh foie gras (goose or duck) - 12 ounces
- Flour for dusting
- Salt and freshly ground white pepper to taste
- Clarified Butter - 1/4 cup
To make the sauce: Combine the port, grape juice, and cranberries in a medium saucepan and cook over medium heat until reduced to a syrup, 10 to 15 minutes. Remove from heat.
To prepare the garnishes: Remove the outer leaves from the leek and cut the center into very fine julienne. Heat the oil to 360 F in a deep-fat fryer or deep saucepan and place about a fourth of the leek julienne in the fryer; do not crowd the pan. Fry for 15 seconds; drain on paper towels or a kitchen towel. Repeat with remaining leeks.
Bring a large saucepan of water to a rolling boil and add the scallions. Cook for 30 to 45 seconds; remove and place in cold water to stop the cooking. Remove and drain on paper towels.
To prepare the apple rings: Cut vertical grooves in the apples and slice the apples into thin rings. Melt the butter and sugar in a large saute pan or skillet over medium-high heat and add the apple rings. Saute until caramelized and softened, 3 to 5 minutes. Remove from heat. You will use the 8 largest rings; remaining rings may be saved for another use, such as dessert.
To cook the foie gras: Cut or separate the foie gras into 8 pieces. Dust the foie gras with flour, spanking off the excess, and season with salt and pepper. Heat a large seasoned cast-iron skillet over medium-high heat until a drop of water turns to steam immediately when dropped on the surface. Add the clarified butter and foie gras and sear for 1 minute per side. Drain on paper towels, patting the top side gently to remove any butter.
To serve: Place an apple ring in the center of each plate. Put a slice of foie gras on top of each ring. Top with another apple ring and another slice of foie gras. Pour the sauce over and around the foie gras and apples. Coil a blanched scallion and place on top of one of the foie gras slices. Top with flash-fried leek “hay.” Repeat with remaining dishes.