Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar

Name: Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar
Yield: Makes 4 servings
Cuisine: American
Ingredients: extra virgin olive oil; 3 ripe bananas (about 600 grams); 250 grams Duck Consommé, cold; Micro celery leaves; 150 grams water; 4 celery stalks; 3 grams ascorbic acid; 12 light green celery leaves; 5 grams pearl sugar; Beurre Monté; 12 large Concord grapes; 1 gram fleur de sel; 50 grams granulated sugar; Champagne vinegar; 20 grams roasted unsalted Virginia peanuts; 150 grams granulated sugar; 100 kilograms ice water; 60 grams champagne vinegar; 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold; 100 grams Pedro Ximenez sherry vinegar (Sources); kosher salt and freshly ground black pepper; Fleur de sel

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Foie Gras

1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold
kosher salt and freshly ground

Americas
United States
Starter
Sous vide

Method

Another dish that shows how well liver responds to the gentle heat of sous vide. In this case, a generous slice from the large lobe of a foie gras is cooked in a rich duck bouillon, and the result is deeply flavored liver with a texture that’s slightly more dense than foie gras poached in fat.

The accompaniments are sweet, tart, and nutty. Aged sherry vinegar is reduced and used sparing