1 pound fresh foie gras (A grade)
1 pound wild mushrooms
2 tablespoons shallots, chopped
1 teaspoon garlic, chopped
1 tablespoon whole butter
1 teaspoon tomato paste
1 tablespoon brandy
1 teaspoon fresh thyme
salt and pepper, to taste
8 ounces madeira sauce
8 slices brioche
Servings: 4
1. Allow the foie gras to come to near room temperature. With a sharp knife, scrape the thin membrane from the outside of the liver. Gently pull the pieces apart. Gently pull out any visible veins. Slice the liver on a slight bias into slices approximately 1 inch (2.5 centimeters) thick. Cover and chill until service.
2. To make the duxelles, clean and chop the wild mushrooms.
3. Sauté the shallots and garlic in the butter.
4. Add the mushrooms and cook until they first release their moisture and then begin to dry, approximately 5 minutes.
5. Add the tomato paste and brandy and cook until dry, stirring often.
6. Add the thyme and adjust the seasonings with salt and pepper. Remove the duxelles from the heat.
7. Quickly sauté the foie gras in a hot dry pan until it is browned on both sides but still bright pink in the middle, approximately 2 minutes.
8. Portion the duxelles onto four warm serving plates. Ladle the Madeira Sauce around the duxelles. Blot the foie gras on a dry towel and arrange it over the top of the duxelles. Serve with toasted brioche and fresh thyme garnish.
1 pound wild mushrooms
2 tablespoons shallots, chopped
1 teaspoon garlic, chopped
1 tablespoon whole butter
1 teaspoon tomato paste
1 tablespoon brandy
1 teaspoon fresh thyme
salt and pepper, to taste
8 ounces madeira sauce
8 slices brioche
Servings: 4
1. Allow the foie gras to come to near room temperature. With a sharp knife, scrape the thin membrane from the outside of the liver. Gently pull the pieces apart. Gently pull out any visible veins. Slice the liver on a slight bias into slices approximately 1 inch (2.5 centimeters) thick. Cover and chill until service.
2. To make the duxelles, clean and chop the wild mushrooms.
3. Sauté the shallots and garlic in the butter.
4. Add the mushrooms and cook until they first release their moisture and then begin to dry, approximately 5 minutes.
5. Add the tomato paste and brandy and cook until dry, stirring often.
6. Add the thyme and adjust the seasonings with salt and pepper. Remove the duxelles from the heat.
7. Quickly sauté the foie gras in a hot dry pan until it is browned on both sides but still bright pink in the middle, approximately 2 minutes.
8. Portion the duxelles onto four warm serving plates. Ladle the Madeira Sauce around the duxelles. Blot the foie gras on a dry towel and arrange it over the top of the duxelles. Serve with toasted brioche and fresh thyme garnish.
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