Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane

Name: Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane
Yield: Makes 4 servings
Cuisine: American
Ingredients: 4 large red French breakfast radishes; 4 icicle radishes; 4 Flambeau radishes; 3 bay leaves; 30 grams extra virgin olive oil; kosher salt and freshly ground black pepper; 50 grams sauternes; Sel gris; Freshly ground black pepper; ½ Tahitian vanilla bean, split; 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold; Vanilla powder (see Note); Purslane sprigs; 3 strips ginger (about 1 inch long by ½ inch wide by ⅜ inch thick); 30 grams champagne vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Radishes

4 icicle radishes
4 Flambeau radishes
4 large red French breakfast radishes

Americas
United States
Starter
Gluten-free
Sous vide

Method

We began poaching foie gras in wine (Gewürztraminer) before we really began using sous vide. Here we use Sauternes, a traditional pairing with foie gras, flavor it with vanilla, and cook off some of the alcohol. The foie is scored, seasoned, added to the bag with the Sauternes, and cooked gently for about twenty minutes, really just to soften it all the way through. It is very rich and almost p