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David Myers of Sona  Los Angeles, CA
Chef David Myers
Sona
401 North La Cienega Boulevard
Los Angeles, CA 90048
(310) 659-7708
www.sonarestaurant.com
Miso-Cured Foie Gras with Confit of Buddha Fruit and Puffed Wild Rice
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Miso-Cured Foie Gras with Confit of Buddha Fruit and Puffed Wild Rice
Chef David Myers of Sona – Los Angeles, CA
Adapted by StarChefs.com
April 2010
Yield: 12 to 15 Servings

 

INGREDIENTS:

Miso-Cured Foie Gras:
About 1¼-pound foie gras lobe
2 quarts whole milk
Red miso paste
1/8 teaspoon pink salt
¼ teaspoon sugar
2 tablespoons sake
2 tablespoons mirin
¼ teaspoon ground white pepper

Confit of Buddha Fruit:
1 Buddha fruit, sliced ¼-inch thick
5 kaffir lime leaves
1 stalk lemongrass, beaten on a cutting board and chopped
1 tablespoon toasted coriander seed
3 cups simple syrup

Wild Puffed Rice:
2 cups grapeseed oil
1 tablespoon wild rice
Pinch fine sea salt

METHOD:

For the Miso-Cured Foie Gras:
Soak the lobe of foie gras in milk at room temperature for about 1 hour. Take out the foie (discard the milk), pat it dry with a towel, and clean it by removing any large veins or blood. Weigh the foie to 1.1 pounds. Mix 2 teaspoons of the miso with the pink salt, sugar, sake, mirin and pepper until everything is blended together. Put the foie in a bowl and add the miso marinade to cover the foie. Cover the bowl with plastic wrap and refrigerate for 12 to 18 hours.

Put a piece of parchment paper on a flat surface and put one third of the lobe on it; roll the foie like a tight sushi roll into a log about 2 inches thick (you can use a bamboo sushi roll mat over the parchment to help roll). Roll the remaining thirds of the foie. Remove the parchment paper and roll the logs tightly in cheesecloth; tie the ends snugly with butcher’s twine. Cover each torchon with red miso paste, like it were a clay, and then hang in the refrigerator for 18 hours. Remove the miso and cheesecloth before cutting to serve it.
 
For the Confit of Buddha Fruit:
Set a pot of water to boil and set up an ice water bath. When the water is boiling, add the sliced Buddha fruit to blanch very briefly. Do not turn off the heat. Remove the fruit slices from the water and shock them immediately in the ice water bath. Repeat blanching and shocking at least twice to remove bitterness. Repeat if necessary. In another pot on medium-high heat, combine the kaffir lime leaves, lemongrass, coriander seed, and simple syrup. Add the Buddha fruit and bring this mixture close to a boil. Turn the heat to simmer and cook until the Buddha fruit is tender, being careful not to overcook. Reserve.

For the Puffed Rice:
Heat the grapeseed oil in a medium pot over high heat. When the oil reaches between 410 to 428° F, drop the uncooked wild rice and cover immediately with the lid. The rice will begin puffing in the oil. Once the rice stops puffing (it will cease making popping sounds) strain it out of the oil and drain on paper towels. While it’s still hot, season the wild rice with fine sea salt.

To Assemble and Serve:
Place a slice of the chilled foie gras on the center of each plate. Top it with a spoonful of the confit Buddha fruit and garnish with the puffed wild rice.

 

 


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Chef Kuniko Yagi and
Pastry Chef Ramon Perez of Sona
Chef John Sedlar and
Mixologist Julian Cox of Rivera
Chef Neal Fraser and
Sommelier Eduardo Porto Carreiro of Grace
 

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