|Pickled Bing Cherries with Foie Gras and Duck Prosciutto
Ethan McKee of Equinox—Washington DC
Adapted by StarChefs.com
Yield: 30 amuse bouche servings
- 30 Bing cherries, pitted
- ¼ cup Banyuls vinegar
- ¼ cup Champagne vinegar
- ¼ cup water
- ¼ cup sugar
Foie Gras Filling:
- 10 ounce foie gras
- 2 cups milk
- 1 cup ice
- 1 teaspoon salt
- ¼ teaspoon pink salt (sodium nitrate)
- 1/8 teaspoon white pepper
- 1/8 teaspoon sugar
- ½ ounce port
- 1 Drake duck breast
- ½ pound Kosher salt
- 1 sprig rosemary
- 1 sprig thyme
- 7 juniper berries
For the Pickled Cherries:
Combine all ingredients in a small saucepan and bring to a
simmer. Immediately remove from heat and chill.
For the Foie Gras Filling:
Clean the foie gras of any veins and blood spots. Soak overnight
in milk and ice. The next day, remove the foie gras from the
liquid and pat dry. Season with salt, pink salt, pepper, sugar
and port then wrap tightly in plastic wrap. Allow to rest
in refrigerator overnight. The next day, remove from refrigerator
and use clean plastic wrap to roll the foie into a tight cylinder,
approx 3 inches in diameter. Place cylinder into a vacuum
bag, remove all the air in the bag and seal. Place the bag
into boiling water for 10 seconds to remove any extra air
and shock in ice water. Poach foie in water bath at 158º
F for 20 minutes, remove from water and shock in ice bath.
Remove foie from plastic wrap and pass through a tamis. Place
purée into a piping bag fitted with a small tip. Pipe
into pickled cherries and chill.
For the Duck Prosciutto:
Select a pan that will fit the duck breast without touching
the sides. Mix together salt and herbs. Cover the bottom of
the pan with half of the salt mixture. Place duck breast on
top and cover completely with remaining mixture. Allow to
cure in refrigerator for 36 hours. Remove breast from the
salt mixture and rinse with cold water. Dry and wrap in cheesecloth.
Tie both ends of cheesecloth with string and hang in refrigerator
for 2 weeks.
Remove duck breast from cheesecloth and slice very thinly.
Wrap each foie gras filled cherry with one slice of duck prosciutto.
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