Chef James Syhabout
PlumpJack Cafe | San Francisco
Tempered Hudson Valley Foie Gras with Bahri Dates, Sweet
Vermouth and Pepperberry
Chef James Syhabout of PlumpJack Cafe—San
Francisco, CA
Adapted by StarChefs.com
Yields: 4 Servings
Ingredients:
Foie Gras:
- 1 1½-to-2-pound lobe Grade A foie gras
- Kosher salt
- Grapeseed oil
Sweet Vermouth Syrup:
- 350 milliliters Italian sweet vermouth
- 50 grams light brown sugar
To Assemble and Serve:
- Sel Gris
- Freeze-dried pepperberry
- Brioche toast
- 8 Bahri dates, peeled and pitted
- Hazelnuts, shaved on a microplane
Method:
For the Foie Gras:
Preheat a water bath to 108ºF/42ºC. Separate the small
lobe and the large lobe of foie gras and place both lobes in a heat-treatable
vacuum sealed bag. Place the bag in the water bath for approximately
for 20 minutes. Remove bag from heat and transfer to an ice water
bath. Chill until the foie gras feels firm to the touch. Once cool,
remove the foie gras from the bag, remove all the surrounding fat
and salt heavily. In a cast iron pan, heat 2 inches of grapeseed
oil to 370ºF and add foie gras to caramelize. When lobes cook
to a dark caramel color, remove from the pan. Transfer to a rack
and chill immediately.
For the Sweet Vermouth Syrup:
In a sauce pan combine Italian sweet vermouth and light brown sugar
and reduce mixture over low heat. When mixture reaches syrup consistency,
remove from heat and cool.
To Assemble and Serve:
On a flat plate draw streaks of the vermouth syrup. Slice foie gras
in to ½-inch medallions, season with sel gris and pepperberry
and place on top of the brioche toast. Place dates around the plate
and finish the foie with shaved hazelnuts.
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