Best Sauteed Duck Foie Gras Recipes

DUCK BREAST WITH SEARED FOIE GRAS AND BALSAMIC CHERRIES

Steps:

• In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
• Heat up the olive oil in a non­-stick pan on medium/­low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-­low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
• Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
• Heat a sauté pan over medium-­low heat and then place the duck in the pan, fat­-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
• Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
• While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
• Lay a bed of arugula on two plates.
• Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie gras to each plate, scored side up, and serve immediately.

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING

Steps:

• To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
• Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
• Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
• Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
• In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
• In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
• Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
• Preheat the oven to 400 degrees F.
• Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING

Steps:

• To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
• Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
• Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
• Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
• In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
• In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
• Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
• Preheat the oven to 400 degrees F.
• Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

TRIO OF DUCK ROASTED BREAST, LEG CONFIT AND SEARED FOIE GRAS WITH HORSERADISH PARSNIP PUREE AND HUCKLEBERRY BRANDY SAUCE

Steps:

• On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
• Duck Breasts:
• Preheat the oven to 400 degrees F.
• French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
• Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
• Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.
• Preheat the oven to 225 degrees F.
• Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
• Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.
• In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
• In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Steps:

• Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
• Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
• Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

FOIE GRAS

Steps:

• Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.