Sauteed Duck Foie Gras Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11



Roasted Breast of Duck with Foie Gras and Leek Stuffing image

Steps:

  • To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
  • Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
  • Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
  • Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
  • In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
  • In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
  • Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
  • Preheat the oven to 400 degrees F.
  • Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

1 whole duck
1 pinch ground black pepper
2 ounces duck liver foie gras, cleaned
1 ounce leeks, chopped
1 tablespoon butter
1/4 teaspoon rosemary
1/4 teaspoon thyme leaves
1/4 teaspoon sage
1 ounce apple brandy
2 ounces heavy cream
Salt and freshly ground black pepper

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11



Roasted Breast of Duck with Foie Gras and Leek Stuffing image

Steps:

  • To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
  • Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
  • Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
  • Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
  • In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
  • In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
  • Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
  • Preheat the oven to 400 degrees F.
  • Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

1 whole duck
1 pinch ground black pepper
2 ounces duck liver foie gras, cleaned
1 ounce leeks, chopped
1 tablespoon butter
1/4 teaspoon rosemary
1/4 teaspoon thyme leaves
1/4 teaspoon sage
1 ounce apple brandy
2 ounces heavy cream
Salt and freshly ground black pepper

TRIO OF DUCK ROASTED BREAST, LEG CONFIT AND SEARED FOIE GRAS WITH HORSERADISH PARSNIP PUREE AND HUCKLEBERRY BRANDY SAUCE

Provided by David Bull

Categories     main-dish

Time 5h27m

Yield 4 servings

Number Of Ingredients 32



Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce image

Steps:

  • On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
  • Duck Breasts:
  • Preheat the oven to 400 degrees F.
  • French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
  • Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
  • Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.
  • Preheat the oven to 225 degrees F.
  • Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
  • Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.
  • In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
  • In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

4 duck breasts, recipe follows
1 cup (8 ounces) duck leg confit, recipe follows
4 ounces foie gras, recipe follows
2 cups Horseradish Parsnip puree, recipe follows
1 cup Huckleberry brandy sauce, recipe follows
Parsnip strips and parsley sprigs for garnish
Parsnip strips and parsley sprigs for garnish
4 duck breasts, skin on
1-ounce canola oil
Salt and pepper
1-ounce canola oil, plus 10 ounces
3 duck legs, seasoned with salt and pepper on all sides
3 duck legs, seasoned with salt and pepper on all sides
1 white onion, chopped
4 garlic cloves, whole
1 celery stalk, chopped
5 thyme sprigs, whole
4 ounces foie gras, cut into 4 (1-ounce) portions
Salt and pepper
3 Idaho potatoes, peeled and cut into even pieces
6 parsnips, peeled and cut into even pieces
Water, as needed
Salt
2 to 4 ounces heavy whipping cream
2 tablespoons prepared horseradish
8 ounces huckleberries
2 ounces brandy
1-ounce butter
2 ounces sugar
4 ounces veal demi-glace (optional)
Lemon juice, to taste
Salt

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Steps:

  • Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
  • Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
  • Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

FOIE GRAS

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5



Foie Gras image

Steps:

  • Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.

2 tablespoons butter
2 tablespoons brown sugar
1/4 cup balsamic vinegar
5 sliced plums
1 to 1 1/4 pounds foie gras (duck liver)

More about "sauteed duck foie gras recipes"

PAN-SEARED FOIE GRAS – LEITE'S CULINARIA
Web Dec 26, 2017 Wine Pairing Note Chef Laurent Tourondel suggests you serve this pan-seared foie gras with a sweetish wine that boasts aromas …
From leitesculinaria.com
4.8/5 (9)
Total Time 45 mins
Category Appetizers
Calories 500 per serving
  • Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.
  • Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.


DUCK WITH SEARED FOIE GRAS & BALSAMIC CHERRIES
Web September 17, 2013 · Duck Breast with Seared Foie Gras and Balsamic Cherries All Recipes · Holiday Recipes · Main Courses · Meat & Poultry …
From savorysimple.net
Reviews 29
Servings 2
Cuisine American, French
Category Main Course
  • In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
  • Heat up the olive oil in a non­-stick pan on medium/­low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-­low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
  • Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
  • Heat a sauté pan over medium-­low heat and then place the duck in the pan, fat­-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.


RECIPE #1253 ROASTED DUCK BREAST, PAN SEARED FOIE GRAS, CELERY …
Web Preparation time: 45 min. With a small knife, make a quadrillage on the fat side of the magret. Peel and cut in cubes the celery root. Same goes for the onions. In a dry hot pan …
From ateliersetsaveurs.com


SAUTéED DUCK FOIE GRAS | ANDSHECOOKS2- ENTERTAINING WITH EASE
Web Sauté the foie gras until golden, 45 to 60 seconds on each side (it should be pink inside). Quickly transfer to a paper towel. Discard all but 1 tablespoon of the remaining fat in …
From andshecooks2.com


RECIPES | HUDSON VALLEY FOIE GRAS
Web Season each slice of foie gras with salt and pepper. Heat a saute pan over high heat and sear the foie gras for about 30 seconds on each side, or just until a brown crust forms. …
From blog.hudsonvalleyfoiegras.com


THE NASTY BITS: SAUTéED DUCK LIVERS WITH RHUBARB AND CHERRY …
Web Jan 6, 2020 To make the sauce: Rinse the cherries and rhubarb in cold water. Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into …
From seriouseats.com


SALTED DUCK FOIE GRAS - SCOOLINARY RECIPES
Web This recipe is featured in: Cooking with Duck Foie Gras Instructor: Romain Fornell Ingredients Concoction of Foie 1 ud fresh Foie gras 1000 gr chunky sea salt 4 ud egg …
From recipes.scoolinary.com


SAUTéED FOIE GRAS WITH PEARS & GINGERSNAPS - D'ARTAGNAN
Web Make the sautéed pears: In a small skillet, melt the butter over medium-high heat. Add the remaining pears, season lightly with salt and sauté until golden, about 3 minutes. Set …
From dartagnan.com


SAUTEED DUCK FOIE GRAS RECIPE FROM EPICURIOUS ON FOODPAIR
Web Sauteed Duck Foie Gras with balsamic vinegar, duck, salt, and canola oil. ... FoodPair makes it easy to search nearly a million recipes from the best recipe sites on the Web. …
From foodpair.com


DUCK BREAST WITH FOIE GRAS & PORT SAUCE RECIPE
Web Preheat oven to 385 degrees F. Prepare the duck breasts: Score the skin-side of the duck breasts in a large crosshatch pattern. Salt both sides of the duck breast and sauté over low heat in 2 tablespoons of canola oil, …
From dartagnan.com


WILD FOIE GRAS IN DUCKS AND GEESE IS REAL - HUNTER …
Web Nov 2, 2010 Our wild foie is largely a product of two things: Waterfowl recovering from their migrations — California is a wintering ground for ducks and geese — and the rice industry. Ducks eat what’s around them. One …
From honest-food.net


HOW TO COOK DUCK LIVER - GREAT BRITISH CHEFS
Web Dec 8, 2014 1 Place a frying pan over a high heat and add a spoon of duck fat or vegetable oil 2 Season the duck liver with salt on both sides 3 Once the pan is hot, place the liver in the pan 4 Leave the liver to cook …
From greatbritishchefs.com


FOIE GRAS RECIPES - COOKING WITH FOIE GRAS | D'ARTAGNAN
Web By D'Artagnan Wine Gelées for Foie Gras By Ken Oringer Seared Foie Gras with Hibiscus Purée & Concord Grape Salad By D'Artagnan Sautéed Foie Gras with Cranberry-Port Reduction By Canal House Seared Foie …
From dartagnan.com


SAUTEED DUCK FOIE GRAS RECIPE - FOODGURUUSA.COM
Web Preparation. Salt both sides of the duck breast and sauté over low heat in 2 tablespoons of canola oil, cooking for about 5 minutes, until the skin becomes crispy. Turn the breasts …
From foodguruusa.com


SEARED FOIE GRAS WITH GREEN GRAPES RECIPE | D'ARTAGNAN
Web Add the foie gras, then move the skillet off the heat briefly. Reduce the heat to medium. Return the skillet to the heat and finish searing the foie gras, turning it halfway through, …
From dartagnan.com


SAUTEED DUCK FOIE GRAS RECIPE - FAMILYOVEN.COM
Web 1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined<br>Salt and pepper to taste<br>2 tsp canola oil<br>2 tbsp balsamic …
From familyoven.com


HOW TO COOK FOIE GRAS - SEARED FOIE GRAS RECIPE
Web Easy Apple Heat 3/4 cup fresh, unsweetened applesauce (without cinnamon) with a splash of balsamic vinegar. Peel and slice 1 green apple. Sauté the slices in 1 tablespoon each butter and sugar until the sugar …
From dartagnan.com


Related Search