Hotel Chef Markus Glocker
Gordon Ramsay at The London
151 West 54th Street
New York, NY 10019
(212) 468-8888

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Hudson Valley Foie Gras with Cipollini Onions, Black Olive Caramel, and Aged Balsamic
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  • Markus Glocker

    Rising Star Hotel Chef Markus Glocker
    Gordon Ramsay at The London | New York, NY

    Hudson Valley Foie Gras with Cipollini Onions, Black Olive Caramel, and Aged Balsamic
    Adapted by
    Yield: 4 Servings


    Foie Gras-Black Truffle Ice Cream:
    250 grams whole milk
    65 grams water
    27 grams milk powder
    50 grams dextrose
    5 grams  Cremodan
    200 grams raw foie gras
    15 grams white port wine
    20 grams black truffle, chopped

    Black Olive Caramel:
    25 grams sugar
    22 grams glucose
    15 grams butter
    20 grams black olive oil
    35 grams heavy cream
    35 grams olive brine

    Oven Roasted Cipollini Onions:
    16 cipollini onions, skin on
    4 tablespoons olive oil
    Fresh thyme, picked
    1 clove garlic
    4 tablespoons white wine vinegar

    Fingerling Potatoes:
    4 fingerling potatoes
    1 small shallot, minced
    ½ teaspoon Dijon mustard
    2 tablespoon white wine vinegar
    4 tablespoon veal consommé

    To Assemble and Serve:
    4 slices Hudson Valley foie gras, 60 grams per portion
    25 year old Balsamic vinegar
    Micro basil
    Black truffle

    Foie Gras Ice Cream:
    Bring the milk and water up to about 85°C. Add the dry ingredients and whisk until smooth.
    Blend the raw foie gras in to the mixture and season it with salt and port wine. Once the mixture is cool, add the truffle and freeze in Pacojet cups overnight.

    For the Black Olive Caramel:
    Caramelize the sugar with the glucose in a pan over medium-high heat. Add the rest of the ingredients and cook, stirring, until the mixture reaches a creamy consistency. Remove from heat and let cool.

    For the Cipollini Onions:
    Preheat the oven to roast the onions. Place the cipollini onions in a half hotel pan, add the olive oil, thyme, and garlic and cover with tin foil and roast them in the oven till soft. Gently remove the skins from the onions and reserve leftover juices for the vinaigrette. Finish with salt and vinegar.

    Fingerling Potatoes:
    Cut the potatoes into 2-millimeter thick slices and blanch them in salt water. Combine the shallots, mustard, white wine vinegar, and veal consommé to make a marinade. Let the potato disks sit in the marinade for at least 2 hours before serving.

    To Assemble and Serve:
    Season the foie gras slices with salt and roast them in a hot pan till golden brown. Put one piece of roasted foie gras in the center of a plate. Place the caramel, onions, and potatoes around the foie gras and put a quenelle of the ice cream next to it. Top it with shaved truffle and finish with aged balsamic and micro basil.