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Chef Tony Conte
Chef Tony Conte
The Oval Room
800 Connecticut Avenue
Northwest
Washington, DC 20006
www.ovalroom.com
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Jerk Sauteed Foie Gras with Warm Ginger Jelly and Micro Basils

Jerk Sautéed Foie Gras with Warm Ginger Jelly and Micro Basils
Chef Tony Conte of The Oval Room – Washington, DC
Adapted by StarChefs.com
July 2010
Yield: 8 Servings

 

INGREDIENTS
Jerk Marinade:
6 grams cassia
7 grams allspice
4.2 grams ginger powder
6 grams nutmeg
4 grams cayenne
5.3 grams black peppercorns
3 grams thyme leaves, picked
250 grams onions, brunoise
30 grams scallions, sliced
20 grams garlic, peeled and sliced
15 grams scotch bonnet peppers, chopped
Zest of 2 limes
Zest of 2 oranges
30 grams light brown sugar
45 grams olive oil
1 foie gras lobe

Ginger Jelly:
1 cup sugar
1 Thai chili, spilt
1 cup lemon juice, strained
1 cup course ground fresh ginger
3 grams agar agar

To Assemble and Serve:
Fleur de sel
Micro basil

METHOD
For the Jerk Marinade:
Grind the cassia, allspice, ginger powder, nutmeg, cayenne, black peppercorns, and thyme leaves together into a powder. Combine with the onions, scallions, garlic, peppers, lime zest, orange zest, sugar, and olive oil; burr mix until a paste is formed. Wrap the foie gras with cheese cloth and rub with the paste. Cryovac and allow to marinate for 2 days. Remove the foie gras from the marinade and allow to soften at room temperature. Portion 3-ounce pieces and store in a cooler until needed.

For the Ginger Jelly:
Combine the sugar, chili, and lemon juice in a small pot over medium heat. Cook, stirring often, until a syrup forms. Remove from the heat and squeeze the ginger into the syrup. Mix in the ginger pulp. Allow the syrup to stand covered until it reaches room temperature. Strain through a sieve.

Combine 200 grams of the ginger syrup with the agar agar. Bring to a boil and cook for 5 minutes. Pour into a container and allow to set. Blend in a blender until smooth. Gently warm and hold.

To Assemble and Serve:
Roast a 3-ounce portion of foie gras to medium. Place a quenelle of warm ginger jelly in a warm bowl and top with the roasted foie gras. Sprinkle with fleur de sel and foie gras fat. Garnish with a salad of micro basil.

 

 

 

 

 

 

 

Related Photos
Photo Gallery
Chef Nicholas Stefanelli and Pastry Chef Doug Hernandez of Bibiana Osteria Enoteca - Washington, DC

 

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