WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Michael Ginor

Hudson Valley Foie Gras, New York, USA

Pan seared Hudson Valley foie gras with Savoy cabbage and California Golden Raisins
Truffled Cauliflower Mousseline, Sauternes Glaze

		Serves
		Ingredients

	4	Foie gras : fresh duck foie gras medallions (60g each) salt and black pepper, to taste

	100g 2 1head 100g 500ml 250ml 500ml 150g	Savoy cabbage/golden raisins : butter leeks, trimmed and sliced savoy cabbage, thinly sliced California golden raisins plumped for 30 minutes in sauternes duck stock vinegar sauternes duck crackling (deep-fried duck skin) salt and pepper, to taste

	1 1 ltr 1 can 1 tbsp	Cauliflower mousseline : cauliflower, roughly chopped cream, divided truffles, shaved black truffle oil salt and pepper, to taste

	4 sprigs	Garnish : chervil, seasoned with a bit of salt

Method

For the Cauliflower mousseline: Season and cook the cauliflower in cream, very slowly, until cauliflower is very soft (about 90 minutes). Drain the cauliflower from the cream and blend with a little cream (as needed) in a blender. Pass this mixture through a fine chinois and then return to blender. Add truffle oil and truffle shavings and blend again. Season to taste. Reserve and keep warm

For the Savoy cabbage and California golden raisins: Melt butter in large pan over medium heat. Add the sliced leeks, sliced cabbage, and plumped raisins and sweat in the butter until soft (about 7 minutes). Add duck stock, vinegar and sauternes. Reduce to become a glaze over medium heat. Season, reserve, and keep warm.

For the foie gras: Season and sear the medallions of foie gras over high heat for about 30 seconds per side.

Serving

Ladle some truffled cauliflower mousseline onto the center of the plate. Add the duck crackling into the cabbage glaze and top the cauliflower mousseline with a tablespoon of this mixture. Place medallion of foie gras over the cabbage; pour some cabbage glaze over the foie gras and garnish with the chervil.