Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree

Name: Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
Yield: Makes 12 servings
Cuisine: American
Ingredients: Micro mizuna greens; 1 or 2 white or red pomegranates; 1 or 2 white or red pomegranates; 115 grams all-purpose flour; 500 grams Rendered Duck Fat, cold; 1.5 grams ground allspice; 3 grams powdered ginger; 2 grams baking powder; 2 grams baking soda; 60 grams unsalted butter, at room temperature; 2 grams kosher salt; 280 grams Foie Gras Cure; 1 whole Grade A foie gras (1 kilogram), at room temperature; 96 batons musquée de Provence (about 1½ inches by ¼ inch); extra virgin olive oil; kosher salt; granulated sugar; 60 “buttons” musquée de Provence (about ½ wide and ¼ inch thick); 250 grams pomegranate juice; 50 grams granulated sugar; 20 grams Rendered Foie Gras Fat; 60 grams light brown sugar; 1 large egg; 115 grams molasses; About 115 grams water, hot; 35 grams almond flour; 35 grams granulated sugar; 40 grams all-purpose flour; 35 grams unsalted butter

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Foie Gras

1 whole Grade A foie gras (1 kilogram), at room temperature
280 grams

Americas
United States
Starter
Sous vide

Method

For this chaud-froid preparation, a slice of cold foie gras terrine is run under the salamander so that it’s partly warm and crispy and partly cool and creamy. It also describes a method of making a foie gras terrine that is very easy thanks to sous vide techniques.

The whole foie gras is cleaned and packed in a salt cure for 24 hours. Then it’s cooked sous vide with duck fat (th