Duck Foie Gras with Autumn notes & Root Vegetables * 2017 Harvest Recipe Winner by Executive Sous Chef Thomas Clifford; Heritage Palms Country Club

Varies

Preparation

Butternut squash bisque

Peel and cut butternut squash into 1 in cubes add salt and pepper and bake on baking sheet at 300 degrees for 30-40 minutes. Remove from oven when tender and set aside. In sauce pot combine all other ingredients (accept heavy cream) and bring to a slow simmer, stirring regularly. Reduce liquid by 1/3 and add roasted squash. Using a blender thoroughly blend squash and liquid mixture until all ingredients are combined into a creamy texture. Add heavy cream and blend once more to brighten the color of the bisque.

Root Vegetables

Blanch tri colored baby carrots in boiling water for 5-10 minutes depending on size. Remove carrots from boiling water when tender, shock carrots in ice water and set aside.

In metal baking pan place beets and fill pan with water until beets are ¾ submerged. Cover pan with tin foil and bake at 300 degrees for 40-60 minutes depending on size. Once beets are tender, remove from pan and place in ice water to cool. Once cool, cut tops and bottoms off beats and peel off skin. Slice into ¼ inch slices and set aside.

 

Foie Gras

Gently slice Foie Gras into uniform slices and dock one side every ¼ inch on opposite 45 degree angels creating exes or small diamonds. In hot pan, set Foie Gras down on the docked side and sear gently until golden brown, flip foie Gras over and repeat on other side. Remove from pan and set aside.

 

Root Vegetables Continued

Using the same pan in which you seared the foie gras, use the remaining fat left over and increase heat slightly. Add sliced beats and blanched baby carrots to pan and begin to lightly sear. Add a tablespoon of unsalted butter and a few sprigs of fresh thyme and lightly move vegetables around pan until heated thoroughly. 

 

Roasted Pumpkin Seeds

Toss pumpkin seeds with melted butter and sea salt and spread in a single layer on baking sheet. Bake seeds at 300 degrees for about 45 minutes.

Specialty Ingredients:

Esprit Du Sel Grey Sea Salt 10-kg
#91115
1 / 10 KG
$78.05
Haco Swiss Chicken Base
#412
6 / 2 LB
$20.72
Haco Swiss Vegetable Base S
#421
6 / 2 LB
$22.71
Rougie Duck Foie Gras - Whole
#99600
1 / 1.1 - 1.4 LB
$62.33
Add All Products To Cart

Ingredients:

Butternut squash bisque

1 Squash

2 teaspoon Esprit du sel grey sea salt #91115

1 oz Haco swiss chicken base #412

1 oz Haco swiss vegetable base #421

1 teaspoon ground ginger

1 teaspoon white pepper

1 teaspoon

½ tablespoon thyme

½ teaspoon nutmeg

1 ½ tablespoons brown sugar

5 cups water

¼ cup heavy cream

Foie Gras

Rougie Duck Foie Gras #99600

Root Vegetables

Tri Colored Carrots

Beets

Unsalted Butter

Fresh Thyme

Pumpkin Seeds

Sea Salt