Poached Foie Gras with Grape Relish
When the occasion calls for an absolutely stunning starter, look no further. Foie gras, gently poached in port and red wine, supported by a crisp fragment of brioche, adorned with a savory grape demiglace. C’est magnifique!
— Serves 6 as a first course
*Items marked in green are available from The Gourmet Corner.
Ingredients
Foie Gras
Grape Relish
Foie Gras
Make the poaching liquid by combining the demiglace, port, wine and 2 teaspoons of pepper in a heavy saucepan. Split the vanilla bean in half, and scrape the seeds into the saucepan, then add the bean as well. Crush the grapes lightly and add them and their juices to the saucepan, and then bring the contents to a boil. Once the sauce is boiling, reduce the heat and let it simmer uncovered for 30 minutes, then let it cool to room temperature.
Season the foie gras with kosher salt and the remaining black pepper. Cook it for about 2 minutes in a dry saute pan over low heat until the bottom of the lobe is a pale golden colour, then turn the lobe over and cook the other side for another 2 minutes. Transfer the foie gras and fat to the saucepan of poaching liquid and simmer for 6 minutes. Turn the heat off and leave the saucepan uncovered for 30 minutes; the internal temperature of the foie gras should reach 140F during this time.
Note — to cook to USDA standards, the temperature of the foie gras should rise to 160F, so you will need to simmer the sauce for longer.
Cover the saucepan, and chill it for 2 days to let the foie gras marinate.
Grape Relish
Cook the onion in a heavy saucepan over medium-low heat. Stir the onion until it has softened, which will take about 4 minutes.
Add the port and water to the saucepan and simmer until the liquid is reduced to about 1 Tb.
Quarter the grapes and then add them and all of the remaining ingredients to the saucepan. Cool the ingredients to room temperature, check the seasoning and serve.
Final Preparation and Plating
Transfer the foie gras to a plate with a slotted spoon. Remove the fat from the poaching liquid (it will have solidified on the top), and then strain the poaching liquid through a fine sieve into another saucepan. Bring the liquid to a boil and stir it while boiling for 10 minutes to prevent scorching, then allow the liquid to cool to room temperature.
Thinly slice the foie gras and place pieces on slices of toasted brioche bread. Sprinkle the foie gras slices with a little kosher salt and ground pepper. Top the slices with some of the grape relish, drizzle with the reduced poaching liquid. Serve immediately.
