Chef David Varley
Bourbon Steak
2800 Pennsylvania Avenue Northwest
Washington, DC 20007
(202) 944-2026

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Seared Hudson Valley Foie Gras, Shaved Green Papaya, Long Pepper, and Toasted Peanuts
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  • David Varley

    Seared Hudson Valley Foie Gras, Shaved Green Papaya, Long Pepper, and Toasted Peanuts
    Chef David Varley of Bourbon Steak – Washington, DC
    Adapted by
    Yield: 24 Servings


    Long Pepper Sauce:
    125 grams tamarind paste  
    200 grams butter
    75 grams shallots, sliced
    25 grams ginger, sliced
    25 grams lemongrass, sliced
    15 grams garlic, sliced
    200 grams tamari
    250 grams palm sugar
    200 grams duck jus
    3 tablespoons long pepper, toasted and crushed

    Green Papaya Salad:
    400 grams shaved green papaya
    50 grams freshly squeezed lime juice
    50 grams Three Crabs fish sauce
    40 grams palm sugar
    10 grams finely chopped dried shrimp
    10 grams finely minced garlic
    10 to 15 grams finely minced Thai chilies

    Peanut Powder:
    50 grams Virginia peanuts
    100 grams toasted peanut oil
    15 grams palm sugar
    10 grams sea salt
    N-ZORBIT M tapioca maltodextrin

    Seared Hudson Valley Foie Gras:
    24 60-gram center-cut, scored Hudson Valley foie gras portions
    Salt and freshly ground black pepper

    To Assemble and Serve:
    Fleur de sel
    Bloomed basil seeds
    Thai basil oil
    Micro cilantro

    For the Long Pepper Sauce:
    Reconstitute the tamarind paste in 250 grams of boiling water. Strain to remove the seeds and excess pulp and set aside. Brown the butter in a medium saucepot over medium heat. Add the shallots, ginger, lemongrass, garlic and sauté until aromatic and beginning to brown. Add the reconstituted tamarind, tamari, palm sugar, and duck jus and simmer until reduced by half, and thick. Strain the sauce into a Vita-Prep and blend on high. Add the long pepper, blend, and cool.

    For the Green Papaya Salad:
    Combine the papaya, lime juice, fish sauce, palm sugar, dried shrimp, minced garlic, and chilies and stir. Vacuum-seal the salad at 100%. Break open the bag and taste, then adjust the seasoning with more fish sauce, sugar, lime or chili if necessary.

    For the Peanut Powder:
    Preheat the oven to 300ºF. Dry toast the peanuts on a sheet tray in the oven until golden brown and aromatic. Cool, then blend in a Vita-Prep with the peanut oil, sugar, and salt until smooth. In a large mixing bowl, whisk 15 grams of the peanut purée with the N-ZORBIT M tapioca maltodextrin until a powder consistency is achieved.

    For the Seared Hudson Valley Foie Gras:
    Season the foie aggressively with salt and pepper and sear in hot pan with the oil. Flip the foie pieces and baste them. Transfer them to a tray and cook in a CVap at 160ºC for 8 minutes until warm.

    To Assemble and Serve:
    While the foie is cooking, dress a warm plate with the long pepper sauce, peanut powder and green papaya salad. When the foie comes to temperature, finish with fleur de sel and plate. Garnish with bloomed basil seeds dressed with Thai basil oil and micro cilantro.