Foie Gras Crusted with Dried Panettone with Raisin and Citrus Coulis
This appetizer begins with panettone, the Italian fruit-filled yeast bread served during the holidays. Luxe slices of foie gras are heavily coated in crushed panettone and pan-fried. They are served with a raisin-studded sauce which captures the citrus flavors found in the panettone. Prepare and lightly poach the foie gras a day ahead, then refrigerate. The foie gras is gently shaped and pressed into a 3/4-inch thickness and cut into 2-inch circles for the dish.
- Panettone Sauce
- Honey - 2 tablespoons
- Orange Juice - 1/4 cup
- Lemon Juice - 2 tablespoons
- White Raisins - 3 tablespoons
- Dark Raisins - 3 tablespoons
- Sauterne Wine - 1/4 cup
- Veal Stock - 1 cup
- Zest of 1 lemon
- Zest of 1/2 orange
- Unsalted Butter - 6 tablespoons, softened
- Panettone - 16 thin slices
- Eggs - 2
- Cool Water - 4 tablespoons
- Salt and freshly ground pepper to taste
- Foie gras - Twelve 2-inch diameter, 3/4-inch thick discs
To prepare the sauce: Combine the honey, orange juice, lemon juice, and 1 tablespoon of each type of raisin in a medium saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer until the liquid is reduced by half. Add the sauterne and reduce to a syrupy consistency. Add the veal stock and cook 5 to 6 minutes. Strain and set aside; keep warm.
To prepare the toast: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Butter both sides of 8 pieces of the panettone. Spread the bread slices on the prepared pan and bake until the buttered slices are well toasted, turning once; remove those slices and set aside. Continue baking if necessary until the remaining slices are well dried but not browned.
To prepare the foie gras: Break the unbuttered oven-dried panettone into pieces. Put in a blender and pulse to make crumbs. Sift to remove any fruit and large pieces and pulse again to very fine crumbs. Put in a shallow dish.
Lightly whisk the eggs and water to make an egg wash. Season with a little salt and pepper. One at a time, dip a foie gras disc in the egg wash to coat completely, then coat with the panettone crumbs. Dip in the egg wash again and re-coat to make a thick layer of crumbs. When all the discs are coated, melt a small piece of left-over foie gras a non-stick skillet over medium-high heat and pan-sear the foie gras until golden on both sides. Baste with the fat which renders as the foie gras cooks. Remove from pan and drain on paper towels; season to taste with salt and pepper.
To serve: Stir the remaining raisins, lemon zest, and orange zest into the sauce. Place 3 foie gras discs on each warmed serving plate. Spoon sauce between the discs. Garnish each plate with two slices of buttered panettone toast.