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Seared foie gras with malted johnnycakes.

For the johnnycakes:
8 ounces Rhode Island white johnnycake meal' pinch of salt
1 teaspoon: granuated sugar
1 cup hot water
1 egg
whole milk as needed

For the malted maple gastrique:
1 cup maple syrup
2 star anise pods
1 cinnamon stick, broken into large pieces
pinch of crushed red pepper flakes
5 black peppercorns
1/6 cup plus 1 tablespoon malt vinegar

For the foie gras:
44-ounce pieces foie gras, deveined
2 springs thyme
1 shallot, peeled and thinly sliced
Salt and freshly ground black pepper

To serve:
Clarified butter as needed 2 peaches, thinly sliced

For the garnish:
Apricots, thickly sliced
Star anise

For the johnnycakes: in large bow, place johnnycake meal, salt and sugar and mix until evently incorporated. Make well in center of johnnycake meal mixture. Pour hot water into well to scald mixture. Let stand three minutes. Beat in egg, then incorporate milk into mixture until reaching consistency of pancake batter.


For the malted maple gastrique: In small saucepan, add maple syrup, star anise, cinnamon, crushed red pepper and black peppercorns. Cook over medium heat until color is deepened and infused with the spices, about 10 minutes. Remove pan from heat and slowly mix in malt vinegar. Return to medium heat and cook until moisture from vinegar has evaporated, about three to four minutes. Remove from heat and let cool Strain through fine-mesh sieve and reserve at room temperature until needed.

To serve: Preheat a griddle over high heat. Score and season foie gras with salt and pepper. Heat saute pan to high heat and add foie gras. Add thyme and shallot. When browned, about 30 seconds, flip foie gras to other side, baste with rendered fat and sear until the outside is caramelized, about 45 seconds. Ladle about 1/2 cup johnnycake batter into melted clarified butter on a hot griddle. When griddle-side is golden, flip with spatula and cook other side until golden brown. In small saucepan over low heat, warm malted maple gastrique. Spread spoonful of sauce onto plate. Place one johnnycake over sauce and arrange peaches over johnnycake. Top with another johnnycake. Place seared foie gras on top of johnnycake and drizzle with malted maple gastrique. Garnish with slices of peach and apricots, microgreens and star anise.

(Serves 4)

Gewurztraminer "Passito" Francis Tannahill Yamhill county, Oregon

available at or (401) 783-4054 and (800) 753-6966
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Publication:Art Culinaire
Article Type:Recipe
Geographic Code:1USA
Date:Sep 22, 2008
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