Roasted Foie Gras Risotto

To prepare the foie gras: Place the foie gras in warm water to cover and let stand 20 minutes to soften and warm (this makes it easier to work with). Remove the foie gras from the water and place it, flat side up, on a work surface. Gently separate the lobes and pull out the veins. Turn over, cut the foie gras into four equal portions, and season with salt and pepper.

In a small saute pan or skillet over medium-high heat, heat the olive oil and lightly saute the carrot, leek, parsley, shallot, and thyme until they are aromatic, about 2 to 3 minutes.

Soak the caul fat in warm water for 20 minutes. Drain and pat the sheets of caul fat dry with paper towels. Lay them on a work surface. Sprinkle each with some salt and pepper, then 1/2 tablespoon of the sauteed vegetables (reserve the remaining vegetables for later). Place one portion of the foie gras, rounded side down, on top of the vegetables and tightly wrap the caul fat around the foie gras to make neat packages. Chill for 1 hour before cooking.

To make the risotto: In a small saucepan over medium heat, bring the stock to a simmer. Reduce heat to maintain the stock at a bare simmer. In a heavy, medium saucepan over medium-high heat, heat the clarified butter with the oil. Add the onion and shallots and cook over medium heat until they are translucent, about 3 minutes. Add the rice and stir to coat the grains with the oil mixture. Slowly add 3/4 cup of the warm stock and reduce the heat to medium-low. Continue to cook, stirring constantly, until the liquid has been absorbed. Add an additional 3/4 cup of the stock and continue to stir over medium-low heat until the rice is tender but firm to the bite (al dente) and the liquid has been absorbed. The total cooking time should be 18 to 20 minutes.

At this point, the rice may be held in a warm place for up to 1 hour before finishing and serving. To finish the risotto, add the herbs and cheese and season with salt and pepper. Reheat with as much of the remaining stock as necessary to maintain the creamy texture of the rice.

To prepare the garnish: Preheat the oven to 425 F. Using a mandoline or V-slicer, cut the potato into extremely thin lengthwise slices. Place the slices on a baking sheet lined with lightly oiled parchment paper or aluminum foil. Brush the slices with 2 tablespoons of the clarified butter and sprinkle with reserved sauteed vegetables, salt, and pepper. Place another oiled sheet of parchment paper or foil over the potato slices, then place another baking sheet on top. Bake in the oven until crisp, about 30 minutes. Remove from the oven and remove the top pan and paper or foil. Sprinkle with kosher salt and set aside.

Using a mandoline or V-slicer, slice the bet into the longest, thinnest slices possible. In a large saute pan or skillet, heat the vegetable oil to 375 F, or until almost smoking. Lightly dust the beet slices with flour and fry them until crisp, about 1 minute. Drain on paper towels, sprinkle with kosher salt, and set aside.

In a small saute pan or skillet over medium-high heat, heat the remaining 2 tablespoons clarified butter and fry the sage leaves and garlic slices until they are crisp and lightly browned, 45 to 60 seconds. Drain on paper towels and set aside.

To finish the foie gras: Preheat the oven to 400 F. Heat the clarified butter in an ovenproof saute pan or skillet over medium-high heat. Brown the foie gras packages about 30 seconds on each side to set the caul fat, then place in the oven for 6 to 8 minutes, depending on the size of the foie gras packets. Remove and set aside to rest in a warm place.

To make the sauce: Remove the foie gras from the pan it was cooked in and slice on the diagonal into 1/2-inch-thick slices. Drain off any fat remaining in the pan and place the pan over high heat. Deglaze the pan with the tablespoon of vinegar and 1/2 cup of the stock, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the liquid to about 2 tablespoons. Add the remaining 1/2 cup of stock and whisk until it forms a slightly thickened sauce.

To serve: Slice the foie gras diagonally in half. Place 1 slice of the foie gras in the center of each serving plate. Spoon a portion of the risotto next to the foie gras, then ladle some sauce over the foie gras. Arrange the fried sage and garlic around the plate and splash a bit of vinegar over each serving. Grind pepper over the plate, including the edges. Garnish with slices of potato and beets.