2431. PEA SOUP with BACON and FOIE GRAS

makes 6 servings


2 cups dried whole yellow peas
1 medium onion, chopped
1 medium carrot, cut into 1/3" dice
1 celery stalk, cut into 1/3" dice
4 ounces slab bacon, cut into 1/3" dice
Kosher salt and freshly ground black pepper
3 ounces raw duck or goose foie gras, cleaned, cut into 3/4" cubes (optional)
olive oil

Place peas in a large pot; add cold water to cover by 2". Let soak overnight.

Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2". Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2–3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.

Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.


bacon recipe courtesy of: Martin Picard, Bon Appétit, January 2012

1287. FOIE GRAS and SCALLOP and BACON SALAD with MUSCAT WINE DRESSING

serves one


For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil

For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled

To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.

Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
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Sear the scallops on both sides in hot oil and butter.

In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.


courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK