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Seared Foie with Pear Marmalade, Sunchoke, Red Wine Gastrique, and Sunchoke Puree

Seared Foie with Pear Marmalade, Sunchoke, Red Wine Gastrique, and Sunchoke Puree
February 6, 2020 BBG Editors

Chef, Gabriel Kreuther

Since 2015, Gabriel Kreuther has combined his classic French training, Alsatian heritage and his love of New York City to create a luxurious dining experience at his eponymous restaurant in the heart of Midtown Manhattan. This Michelin-starred chef & James Beard award-winner uses only the most sophisticated ingredients to create elegant dishes that feature superb presentation and extraordinary flavors.

We asked Gabriel for one of his favorite recipes that incorporate our Grade-A Foie Gras, and he graciously shared this exquisite Seared Foie with Pear Marmalade dish that you can recreate at home using the instructions below and our Bella Bella Gourmet Foie Gras.

The Recipe

Seared Foie with Pear Marmalade, Sunchoke, Red Wine Gastrique, and Sunchoke Puree

Sunchoke Puree

  • 1800g Sunchoke, scrubbed sliced thin
  • 20g Garlic, sliced
  • 110g Butter
  • 800g of Chicken Stock
  • Sherry Vinegar
  • Salt Pepper

Method- Sweat the sunchokes and garlic with a little salt.  Caramelize cooking slowly.  Once they are a deep rich color deglaze any addition fond with chicken and cook down.  Transfer to a blender and puree emulsifying in the whole butter. Pass through a chinois and season with sherry vinegar salt and pepper.

Pear puree

  • 175g Pear
  • 100g dehydrated pears rehydrated in hot water till soft
  • 700g filtered water
  • Sherry vinegar
  • cayenne

Method: Roast the Pear with butter in a sauté pan. Bake in the oven for 15 minutes, then flip and cook for 15 minutes more till the pear is completely caramelized. Drain the pears and julienne the pears and dehydrated pears. Combine with the water in a pot and cook till evaporated. Season with salt, sherry, and cayenne to taste. Add more filtered water if necessary to puree. Strain and cool.

Pear Marmalade

  • 1,000g Pear, Medium Brunoises
  • 50g Butter
  • 2 ea Sage Sprigs
  • 2 bottles Ace Hard Cider
  • 50g Sugar
  • Salt and pepper TT

Method- Brown the butter in a large surface pot. Once brown add the sage to infuse it and then add the pears, sugar, salt, and pepper. When there is a slight color to the pears add the cider and reduce down to an au sec. make sure to not overcook the pears. If the pears are cooked before the hard cider is reduced, strain the liquid and reduce it separately. Mix together the cooked pears and reduced hard cider. For service mix together equal parts of the pear and pickled mustard seeds. Adjust seasoning with salt, pepper and lemon juice.

Pickled Mustard Seeds-

  • Mustard Seeds
  • 2parts Distilled Vinegar
  • 1part Sugar
  • 1part Water
  • Salt

Method– Combine the vinegar, sugar, water, and salt and bring to a boil.  Bring another pot of water to a boil and blanch the mustard seeds for 2 minutes and strain.  Once blanched pour the brine over the seeds and let sit overnight.

Maple Cider Vinegar Gelee-

  • 150g Maple Syrup
  • 220g Apple Cider Vinegar
  • 150g Water
  • 5g Salt
  • 2grams Agar 1 sheet gelatin per 500g liquid

Method- Soak the gelatin in ice water.  Add the water salt, agar, and syrup to a pot and bring to a boil.  Cook for 3-5 minutes to activate the agar, then add in the gelatin to dissolve and the vinegar.  Lay onto sizzle trays and let set. 

Fennel Pollen Tuille-

  • 45g Polenta
  • 45g AP Flour
  • 80g Egg Whites
  • 65g Soft Butter
  • 10g Powdered Sugar
  • 30g Orange Juice
  • 5g Salt
  • Fennel Pollen 

Method- Combine the polenta, flour, salt, and sugar into a bowl and mix.  Then add the soft butter and fully incorporate it.  Add the egg whites in 3 parts to the mix.  Lastly, add the orange juice.  Let rest for 30 min and spread a thin layer on sheet trays.  Sprinkle with the fennel pollen.  Refrigerate or freeze and bake at 300 degrees until golden brown. 

Sunchoke Chips

Method- Scrub the sunchokes to make sure all excess dirt is removed. Slice the sunchokes thinly lengthwise on the mandolin. Make a small fryer pot on the induction burner and bring it up to 300F. once the oil is at 300F start frying the sunchokes. It is very important that oil is at a constant 300F while doing this procedure. Season with salt once out of the fryer.

Red Wine Gastrique

  • 800g sugar
  • 450g red wine vinegar
  • 350g red wine
  • 250g port
  • Salt and pepper TT

Method- place the sugar into a pot and add a little lemon juice, enough to make it feel like wet sand. Cook the sugar and lightly caramelize it. Once caramelized add the red of the ingredients and reduce down till it is a syrupy consistency. Check the consistency by placing a small amount on a sizzle tray and see how thick it is when cooled. When ready remove and cool.

Seasoning for service – Mignonette pepper, reduced port (cooked down 2/3 of the way, toasted rice wine vinegar, and red wine vinegar.

Garnish:

  • Lucky plum sorrel

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