384. HUDSON VALLEY FOIE GRAS with MOREL MUSHROOMS, RAMP GREENS, SMOKED BACON and CURRIED CARROT BROTH

serves 4


Curried Carrot Broth (recipe follows)
1 pound morels, thoroughly cleaned (substitute portobello mushrooms when morels aren't available)
4 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs parsley
1 tablespoon finely chopped parsley
2 tablespoons beef stock
2 tablespoons butter
2 shallots, finely chopped
4 ounce smoked slab bacon, cubed
2 tablespoons butter
1 pound ramp greens (substitute collard greens, mustard greens or spinach--or a combination)
4 1/2-ounce slices of foie gras

Curried Carrot Broth:
2 cups carrot juice
3 tablespoons curry butter (recipe follows)

Place carrot juice in a heavy saucepan and bring to a boil. Reduce heat and simmer until juice is reduced to 1 cup. Strain through cheesecloth, return to pan and set aside.

Curry Butter:
2 teaspoons vegetable oil
1 shallot, chopped
1 small clove garlic, chopped
2 ounce cooking apple, chopped
1/2 teaspoon curry powder
Pinch turmeric
Pinch paprika
1/4 small bay leaf
4 tablespoons unsalted butter

Sweat the shallot and garlic in 1 teaspoon of vegetable oil until translucent. Add the chopped apple and cook over low heat until the apple is soft. Add the curry powder, turmeric, paprika, bay leaf and the other teaspoon of oil and cook over a low flame for 20 minutes, stirring occasionally. Remove bay leaf and purée. Pass through a fine sieve. Cool purée to room temperature. Cut butter into pieces and place in a food processor with the cooled purée and process until smooth. Keep refrigerated until needed. Just before serving bring reduced carrot juice back to a boil and whisk in the curry butter. Season with salt and pepper.

Thoroughly clean morels by soaking in salted water for about 10 minutes, then rinsing under cool running water several times. Drain. Place morels in a roasting pan with the garlic, rosemary, parsley and beef stock. Cover with foil and roast in a 350 degree oven for 20 minutes. Meanwhile, sweat shallots with the butter in a heavy saucepan. When the morels are finished roasting, add them to the shallots and sauté them over medium heat for about three minutes to blend flavors. Season with salt and freshly ground pepper to taste, then sprinkle with the chopped parsley. Set aside, but keep warm.

Place bacon cubes in a heavy skillet and cook over medium high heat until the fat is completely rendered. Remove bacon and set aside. Add 2 tablespoons butter to the bacon fat in the pan and add the thoroughly washed and dried greens. Sauté over medium heat until wilted. Set aside, but keep warm.

Heat a non-stick heavy skillet over medium heat. Quickly sear the foie gras pieces, approximately 45 seconds on each side. Take care to not overcook or the foie gras will begin to melt. Season with salt and pepper to taste.

To assemble: Mound one-quarter of the greens into the center of each of four warm flat bowls, such as a rimmed soup plate. Place seared foie gras on top. Arrange morels and bacon about the plate, then pour the Curried Carrot Broth around the dish.

NOTE: Fresh Hudson Valley Foie Gras is available by special order from specialty butchers or by phone through D'Artagnan (1-800-327-8246). Fresh foie gras from the West Coast can be ordered from Sonoma Foie Gras (707-938-1229).


courtesy of: Charlie Trotter, Chicago, Illinois / King Estate Winery, 80854 Territorial Rd, Eugene, Oregon 97405