Pot Au Feu Of Foie Gras Recipes

Steps:

• Divide foie gras where it separates into two unequal pieces. Cut a half-inch slice from ends of each piece and discard or reserve for another use. Remove and discard veins or nerves on surface of foie gras. Place foie gras in a bowl. Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• Remove foie gras from ice water and pat dry. Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife. Slice each section of foie gras crosswise into slabs about 3/4-inch thick, dipping knife in hot water before making each slice. Lay slices on a cutting board. Using tip of a paring knife, pluck out any tiny spots of blood from slices. Season slices on both sides with salt and pepper. Cover loosely with plastic wrap until ready to cook.
• Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes. Drain and set aside, covered.
• While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths. You should have 12 pieces each. Cut each turnip into 6 wedges. Bring stock to a simmer in a 4-quart casserole. Add vegetables and simmer 10 minutes. Remove any that are tender when pierced with a sharp knife. Continue cooking until all are tender. Set vegetables aside to drain on paper towel.
• Warm 6 large soup plates. Place wine in a small pitcher. Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras. Remove from heat and allow foie gras to steep 6 minutes. Do not overcook. Place 2 slices of foie gras in each soup plate.
• Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.

Steps:

• Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
• Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
• Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
• Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
• Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.