Duck confit crispy spring rolls

Tags

appetizer, Duck, duck confit, Foie Gras, hors d'œuvres, nems, spring rolls

Serves 8

Ingredients:

6 sheets of filo pastry
2 legs of duck confit meat, off the bone and shredded
2 slices of cooked foie gras (optional), cut into small cubes
2 tablespoons smooth apricot jam
1/2 teaspoon hot sauce such as Tabasco or sriracha (to taste)
1 tablespoon sherry vinegar
1 tablespoon water or orange juice
1 teaspoon ginger
1 teaspoon Chinese 5 spice powder
1 tablespoon finely diced shallot
1 tablespoon fresh parsley, chopped
1 tablespoon toasted, chopped almonds
1 tablespoon butter, melted
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 210C / 420F
Mix the jam, hot sauce and the vinegar, add a bit of water (or orange juice) and set aside
Place the meat, ginger, Chinese 5 spice powder, shallot, parsley and almonds in a bowl
Season to taste and mix well
Delicately stir in the foie gras
Cut each sheet of filo into four
Place a spoonful of the mixture at one end of a filo rectangle, in the centre
Roll the filo around the filling until halfway along the filo sheet, then fold each side of unfilled pastry into the centre
Resist the urge to over stuff
Continue rolling into a cylinder and brush with the butter to seal
Place on a baking tray lined with parchment paper and brush with butter
Repeat with the remaining pastry sheets
Bake for about 10 to 15 minutes until golden and crisp
Serve hot with sweet chilli sauce
Enjoy!

Chestnut and foie gras “cappuccino”

Tags

appetiser, appetizer, cappuccino, chestnuts, entree, Foie Gras, Soup, starter

This is one of those recipes that never fails to impress guests and draws oohs and aahs each time I make it. Yet, it is, as are all my recipes, very easy to put together. It consists of a chestnut and foie gras purée (very thick soup) as the base topped with a creamy whipped cream topping as the foam and a few bits on top for texture and visual appeal. The foie gras makes it extra special but if you do not like foie gras then feel free to leave it out. You could then add bacon pieces as a topping instead or if you wanted a vegetarian version, simply substitute some same dices of your favourite vegetable.

Serves 4

Ingredients:

1 slice of gingerbread
1 tablespoon slivered almonds
300g / 10 1/2oz whole chestnuts (vacuum sealed or in a jar)
500ml / 2 cups chicken stock
60g / 2oz of foie gras (duck, mi-cuit)
100 ml / 1/3 cup heavy cream
Salt and freshly ground black pepper
Pinch of piment d’Espelette or cayenne pepper

Preparation:

Preheat the oven to 120C / 250F
Cut the slice of gingerbread into small cubes to make croutons
Place them on a baking tray covered with parchment paper
Add the almonds and bake for 15 minutes
Allow to cool
Place the chestnuts in a saucepan, add the bouillon and cook on a simmer for 12 minutes, uncovered
Using a slotted spoon, place the chestnuts in a food processor or blender – keep the liquid
Add half the foie gras and blitz, adding a little of the remaining bouillon until you obtain the desired consistency (I added all the bouillon) it should be between a soup and a purée
Season to taste
Whip the cream until it forms stiff peaks
Cut the remaining foie gras into small cubes
Pour the chestnut and foie gras cream into cups, top with the whipped cream
Sprinkle on the gingerbread croutons, the almonds and the foie gras
Sprinkle some piment d’Espelette or cayenne pepper
Enjoy!

Pan seared Foie Gras with grapes

Tags

chasselas, Foie Gras, grapes

• 

It is hard to imagine anything more luxurious than crispy, creamy sautéed foie gras with delicate green grapes. It is not difficult to do at all but be careful or you could end up with a puddle of expensive melted fat. I used Chasselas grapes, a very small, round, almost translucent grape from the Toulouse region, in southwest France, but you can use any green grape. This is an excellent main course for a special occasion or even a starter if you use smaller pieces per person. I made this as a main course and used about 115 g / 4 oz per person. Use a good Cognac or Armagnac but no need to open up the special reserve. Do be careful when you light the cognac to flambe it as it will produce very large flames. Switch off your extractor fan before igniting any alcohol. You may cut the crusts of the bread before toasting if you prefer but it is not essential. Do try to use a nice country-style bread if possible.

 

Serves 4

Ingredients: 

1 small lobe of grade-A fresh foie gras, 1 pound / 450 g, deveined
Salt and freshly ground black pepper
1 tablespoon flour for dusting
2 tablespoons Cognac
1 cup green grapes
Toasted slices of bread

Preparation:

Slice the foie gras into 4 slices on the diagonal, about 115 g / 4 oz (2 cm / ¾”)
Season liberally with salt & pepper
Dust slices with flour
Heat a large, heavy bottomed skillet over high heat until hot but not smoking
Add the foie gras and grapes
Sear until nicely brown and crispy on the outside, about 45 to 60 seconds per side
Add the cognac and ignite it
Shake the skillet until the flame subsides
Cook 2 minutes more
Serve immediately with the toasted bread
Enjoy!