Braised Foie Gras with Rhubarb

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

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-

Main course
Gluten-free

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