Crispy Farm Raised Poussin With Foie Gras Armagnac Sauce Asparagus And Morels Recipes

Steps:

• Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
• Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
• To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

Steps:

• Presoak the morels in the port wine. Once the mushrooms are reconstituted, strain and reserve the wine. Next, chop the morels into a small dice. In a 4-quart saucepan over medium-high heat, render the foie gras. Once rendered, add the glace de viande and reserved wine to the foie gras and reduce by half. Add the morels and heavy cream to the port reduction. Continue cooking until reduced by one-third. Once reduced, cool and store in an airtight container in the refrigerator for no more than 1 week.

Steps:

• For the ice cream: Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use.
• For the fois gras: Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an "x" pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare.
• Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve.
• Bring the milk to a boil. Split half a pod of vanilla, scraping out all the seeds into the milk. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold.
• Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate.
• The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place.
• Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron.

Steps:

• In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
• Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare.
• Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
• To serve, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil plush. Drizzle a little of the veal reduction around the plate and serve immediately.
• Sift together all the dry ingredients into a large mixing bowl. Slowly whisk in the yolks, 1 at a time. Next, add the milk, followed by the melted butter.
• In the bowl of an electric mixer, whip the egg whites to soft peaks. Fold them into the batter. Finally, fold in the chopped rosemary.
• Make waffles in a waffle iron according to the manufacturer's instructions.
• Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use.
• Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold.
• Boil 6 cups of water in a saucepan. Remove from the heat and add the tea bags. Let infuse for 2 minutes, and then add the prunes. Cover the pan and let stand at room temperature overnight.
• In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate.
• The following day, strain the prunes and put them in a large glass jar. Pour the Armagnac over. Add the cold syrup. Let macerate for 1 month in a cool place.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.