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Country fried foie gras with tomato jam
Ingredients
Duck torchon
- 2.2 pounds (1 kg) foie gras
- 9 ounces (255 g) duck confit meat, shredded
- 1 1/4 teaspoons (5 g) salt
- 1/2 teaspoon (2 g) curing salt
- 1 1/4 teaspoons (6 g) sugar
- 1 1/4 tablespoons (20 g) Bourbon whiskey
- 1/4 teaspoon (1.5 g) ground star anise
- 1/4 teaspoon (1.5 g) ground ginger
- 1/2 teaspoon (2 g) ground black pepper
- 1/2 teaspoon (2 g) cinnamon, ground
- 1/8 teaspoon (1 g) nutmeg, ground
- Ice water, for chilling
Tomato jam
- 3 large, ripe tomatoes, cored and chopped into 1/2 inch (1.25 cm) pieces
- 5 garlic cloves, chopped
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 1 red onion, finely diced
- 1 tablespoon (15 ml) butter
- 1/3 cup (80 ml) white sugar
- 3/4 cup (180 ml) apple cider vinegar
- 1 tablespoon (15 ml) minced ginger
- 1 red Thai chili, minced and seeded
- 2 inch (5 cm) cinnamon stick
- 4 cloves
- 1/2 small orange, juice and zest
Cornbread crisp
- 1 1/3 cup (320 ml) fine yellow corn meal
- 1 cup (240 ml) all-purpose flour
- 2 tablespoon brown sugar
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- Pinch of salt
- 4 ears of corn, kernels cut off of cob
- 2 jalapenos, seeded
- 3 scallions, chopped
- 2 garlic cloves, chopped
- 8 tablespoons (120 ml) unsalted butter
- 1 1/2 cups (350 ml) buttermilk
- 2 large eggs, plus 1 egg yolk, beaten
- 1 can (13.5 ounce/398 ml) of creamed corn
Duck torchon, part two
- 1 cup (240 ml) duck fat, clarified
- Rested Torchon
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1.25 ml) cinnamon
- 1/8 teaspoon (.75 ml) nutmeg
- 1/8 teaspoon (.75 ml) cayenne
- 1 cup (240 ml) buttermilk
Directions
Special Equipment Needed
Sous-vide cooker, vacuum sealer, razor cutter/cardboard (for making cornbread crisp stencil)
Duck Torchon
1. Set up a sous-vide cooking station and use an immersion circulator to pre-heat water bath to 120 F (49 C).
2. Bring the foie gras and duck confit to room temperature. Use fingers or a spoon to carefully remove all of the veins from inside the foie gras. The lobe will need to be broken up a bit, but it can be re-formed after.
3. Spread the cleaned foie over a sheet of plastic wrap and press into an even 12 x 9 inch (30 x 23 cm) rectangle.
4. Combine the salt, curing salt, anise, ginger, black pepper, cinnamon, and sugar, and sprinkle evenly over the surface of the foie gras.
5. Spread duck confit meat over the seasoned foie, then drizzle with the bourbon.
6. Using the plastic wrap, roll the foie into a uniform 12 inch (30 cm) cylinder around the confit. Layer several new layers of plastic wrap on the work surface, place the cylinder onto the layers, then wrap tightly, pressing out any air pockets as you go. Pinch both ends and secure with knots.
7. Layer a few more pieces of plastic wrap on the work surface and repeat the process, then transfer to a sous vide pouch and seal with a vacuum sealer (or with your preferred method). The multiple layers of plastic and the repeated pressing and rolling will ensure a neat and well-formed torchon.
8. Transfer the sealed package to the water bath and cook for 35 minutes, then transfer to an ice water bath, and chill for 2 hours. Refrigerate for 2 days.
Tomato Jam
1. Preheat an oven to 450 F (230 C).
2. Toss the tomatoes with olive oil, salt, and pepper, then transfer to a lined baking sheet. Roast for 12 minutes, until lightly charred.
3. Heat the butter in a sauté pan over medium heat, add the onions, garlic, ginger, and chili and cook until the onions are translucent. Add the roasted tomatoes, and cook for 2-3 minutes until they start to break down.
4. Add the apple cider vinegar, sugar, cinnamon, cloves, orange juice and zest, reduce the heat, stir, and bring to a very gentle simmer. Cook for 25-30 minutes until syrupy.
5. Remove from heat, remove and discard the cinnamon stick and cloves. Chill completely in the refrigerator.
Cornbread Crisp
1. Heat the butter in a pan over medium heat, add the jalapenos, scallions, and garlic, and cook for 3-4 minutes. Add corn and cook for 3 minutes, until cooked but not browned. Remove from the heat and reserve.
2. In a mixing bowl, combine the flour, corn meal, baking soda, baking powder, sugar, and salt and whisk to combine.
3. Add the buttermilk and eggs to the dry mix and continue whisking until uniform in texture. Add the creamed corn, the corn-jalapeno mixture and combine. Transfer the batter to a food processor, and process until very smooth.
4. Pass the blended batter through a sieve, then transfer to squeeze bottle.
5. Preheat an oven to 175 F (80 C). Prepare a rectangular stencil by cutting a 1 ¼ x 4 ½ inch (3 x 11.25 cm) hole in a thin piece of cardboard with a sharp knife or razor cutter.
6. Place the stencil over a lined baking sheet. Fill the negative space of the stencil with batter from the squeeze bottle, removing any excess batter with a small offset spatula.
7. Repeat for as many crisps as desired. Transfer to oven, and dehydrate for 4 hours, then let sit at room temperature overnight.
Duck Torchon, part two
1. Heat the duck fat in a heavy pan over medium high heat to 350 F (175 C).
2. Unwrap the torchon, and cut disks that are 1 inch (2.5 cm) thick.
3. Add flour to a small bowl and season with salt, cinnamon, nutmeg, and cayenne. Set up a second bowl with buttermilk.
4. Add a disk of torchon to the flour mixture, toss to coat, and dust off any excess. Transfer the disk to the buttermilk, coat, and then drain. Return the disk to the flour mixture and toss again, pressing on the flour.
5. Place the breaded torchon into the hot fat. Fry for 90 seconds, then flip and cook for 90 seconds until golden brown on all sides. Drain on a lined plate.
6. Repeat breading and frying as needed for additional servings.
To serve
1. Transfer the fried Duck Torchon to the middle of a large white plate.
2. Use 2 spoons to form a quenelle (2 tablespoons/30 ml) of Tomato Jam, and place over the fried Duck Torchon.
3. Top with a Cornbread Crisp and serve immediately.
