Salt Cured Foie Gras with Baby Arugula,
Peppercress and Rhubarb Vinaigrette
Yield: 6 servings
- 1 lobe 'Grade A' duck foie gras, cleaned and rolled into a cloth
- 1 teaspoon sel rose (pink salt)
- ½ teaspoon sugar
- 1 Tablespoon crushed black pepper
- 6 cups kosher salt
- 2 shallots, diced
- ¼ cup rhubarb, peeled and cut into a very fine dice
- ¼ cup rhubarb syrup (see recipe)
- ¼ cup canola oil
- 1 cup water
- 1 cup sugar
- Salt and pepper to taste
- 12 ounces baby arugula
- 6 ounces peppercorns
- 1 medium red onion, julienned
To prepare the salt cured foie gras, combine the kosher salt, sugar, sel rose and black pepper. Season the outside of the cloth and wrap it in several layers of cheesecloth, tying it at each end tightly. Submerge the cloth in an earthenware dish so the package is completely surrounded by salt. Refrigerate for 2 days.
For the vinaigrette, quickly poach the rhubarb in the water and sugar, until tender, but not soggy. Cool and reserve. Combine with shallots, rhubarb syrup and oil. Season to taste with salt and pepper.
To serve, toss vinaigrette with arugula, peppercorns and red onion. Check seasoning and place on plate. Remove foie gras from salt cure and cheesecloth. Shave pieces of foie gras off with a vegetable peeler as thin as possible. Garnish salad with foie gras. Drizzle some of the leftover rhubarb syrup around the outside of the plate and serve.
Yield: 6 servings
- 6 stalks rhubarb
- 6 cups water
- 4 cups sugar
- 2 cups ruby port wine
Peel the six stalks of rhubarb and trim 4 inches off of each end so there is a 4-inch middle section remaining. Reserve middle section. Combine trimmings, water, sugar and port wine. Bring to a simmer and cook for 1 hour. Strain and reduce until a syrupy consistency remains. Reserve.
1997 Château D'Aqueria Tavel Rosé