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Foie Gras with Sautéed Grape Ragoût
Executive Chef Daisley Gordon of Campagne – Seattle, WA
Adapted by StarChefs.com
November 2008
Yield: 4 servings

Grape and Verjus Ragoût:
1 tablespoon clarified butter
½ cup halved green grapes
2 tablespoons minced sweet onion
6 tablespoons verjus
2 thyme sprigs, stems discarded
½ cup poultry glace (chicken stock reduced to a syrupy consistency)
1 teaspoon butter
Sea salt and black pepper

Foie Gras:
4 3-ounce portions grade A foie gras, cleaned and de-veined

To Assemble and Serve:
4 ½-inch thick slices brioche, grilled

For the Grape and Verjus Ragoût:
Heat clarified butter and sauté grapes and onions until golden. Deglaze with verjus and reduce until dry. Add picked thyme and poultry glace, and reduce to sauce consistency. Finish sauce with the butter and season.

For the Foie Gras:
Score each foie gras steak on both sides and season. Quickly place the steaks in hot pan and sear until golden brown. Turn steaks and brown the other side until golden. Drain fat and continue to flip foie gras pieces until they are medium-rare consistency. Remove from sauté pan and blot on paper towels.

To Assemble and Serve:
Pull three-fourths of the sauce, and distribute in equal portions in the center of warmed plates. Place cooked foie gras on top of grapes. Use remaining grapes to top foie gras, and drizzle a bit of the remaining liquid around the plate. Serve grilled brioche on the side.

Wine Pairing:
Domaine des Terrisses, Gaillac, France, 2005

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