Name: Braised Foie Gras with Rhubarb
Yield: Serves 4
Ingredients: 1/2 cup meat or vegetable consommé (preferrred) or meat or vegetable stock; 1/2 cup chopped leeks (mostly white part); 1/2 cup chopped onions; 1/2 cup sugar; 1 tablespoon chopped onion; twelve 1/2 ounces trimmed rhubarb stalks (seven 5 1/2-inch stalks); 2 tablespoons of chopped leeks (mostly white part); 1 cup of port wine; 1 cup of fond de veau (veal stock—thick in consistency)*; 1 tablespoon chopped shallots; 10 very leafy thyme sprigs; 1 whole fresh uncooked duck or goose foie gras (Grade A; about 1 pound) fine sea salt and freshly ground black pepper; 3 medium-size bay leaves; 1 cup meat or vegetable consommé (preferred) or meat or vegetable stock (liquid and clear broth); 1/4 cup chopped shallots; 1 cup unpeeled chopped carrots; 1/2 cup chopped celery; 1/2 cup chopped unpeeled chopped turnips; About 4 to 6 tablespoons braising liquid (reserved from braising foie gras); 2 tablespoons unpeeled chopped turnips; 1/4 cup unpeeled chopped carrots; 1 teaspoon fine sea salt; 2 tablespoons chopped celery; 2 tablespoons vegetable oil; 1 teaspoon whole black peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

Sauce

1/2 cup sugar
twelve 1/2 ounces trimmed rhubarb stalks (seven 5 1/2-

Method

Start the sauce

Place the sugar in a heavy 4-quart saucepan and cook over high heat until a rich caramel color, 3 to 4 minutes, stirring almost constantly with a wooden spoon; be careful not to let it burn. Add the rhubarb, stirring until pieces are well coated, then promptly add the consommé (not fond de veau), carrots, celery, leeks, onions, turnips, and shallots; cook until