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Mother's Day 2007

Chef Chef Jonnatan Leiva of Restaurant Eugene, Atlanta, GA in
Chef Jonnatan Leiva

Jack Falstaff
598 Second Street
San Francisco, CA 94107
(415) 836-9239

Pan-Seared Artisan Foie Gras, Brioche, Hazelnuts, Calvados Ice Cream
Chef Jonatan Levia of Jack Falstaff – San Francisco, CA
Adapted by
April 2007

Yield: 8 Servings

Tagine of Chicken with Green Olives and Preserved Meyer Lemon on StarChefs.comIngredients:

    Hazlenut Dust:
  • ½ cup of shelled hazelnuts
  • 1 cup of sugar
  • ½ cup of water

    Foie Gras:
  • ½ loaf of brioche
  • 1 lobe of foie gras
  • 3 Tablespoons extra virgin olive oil
  • Salt and pepper

    To Assemble and Serve:
  • 1 handful Mache
  • Calvados Ice Cream
  • Finely chopped chives
  • Apple chips


For the Hazlenut Dust:
Preheat oven to 300°F and toast the hazelnuts until golden brown. Combine the sugar and water and reduce until it begins to caramelize. Add the caramelized sugar to the hazelnuts, let cool, and then pulse in a food processor until evenly ground.

For the Foie Gras:
Cut the brioche into ¼-inch thick triangular slices. Cut the foie gras into 3-ounce pieces and score. Heat a pan to high heat, season the foie with salt and pepper and sear just until it begins to brown one side. Turn the foie and add the brioche so the bread soaks up all the oil and browns at the same time.

To Assemble and Serve:
Place two Tablespoons of the hazelnut dust on the plate and add the brioche between the two mounds, followed by the mache. Place one scoop of ice cream on top of one of the piles of dust, and place the foie gras atop the other. Garnish the foie gras with chives and the ice cream with an apple chip.


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