Braised Foie Gras with Rhubarb

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

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