Foie Gras Crème Brûlée

SAVORY

Nov 13

Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, and Pomegranate Seeds

Chef Mike Matis of Fearing's | Dallas

INGREDIENTS:

Red Wine Glaze:
Yield: 1 cup
1.48 kilograms red wine
275 grams sugar
2 sticks cinnamon
4 grams cloves
3 grams allspice berries
Juice of 2 oranges and zest of 1 orange

Foie Gras Powder:
Yield: ½ cup
2 ounces foie gras scraps
5 ounces tapioca maltodextrin
Salt

Crème Brûlée:
Yield: 4 crème brûlées
1 cup half and half
100 grams foie gras
3 egg yolks
Salt

To Assemble and Serve:
Sugar
Foie gras, cut into ¾-inch pieces
Salt
Black pepper
Granola
Poached rhubarb or any fresh fruit, medium-diced
Pomegranate seeds
Fresh Origins micro sorrel
Fresh Origins edible flowers

METHOD:

For the Red Wine Glaze:
In a pot over medium heat, bring all ingredients to a simmer. Reduce until it thickens to a glaze-like consistency. Pass through a fine mesh strainer and set aside.

For the Foie Gras Powder:
In a pan over medium-high heat, sear foie until well caramelized. Strain rendered fat from solids and discard solids. In a food processor, add fat and tapioca and pulse to combine. Season with salt and pulse again. Transfer to an airtight container and reserve.

For the Crème Brûlée:
Heat oven to 200°F. In a pot, bring half and half to just below a simmer then remove from heat. In a pan over medium-high heat, sear foie. Add foie, warm half and half, and egg yolks to a Vitamix blender. Blend on low speed to ensure no air bubbles are formed. Season with salt. Pass mixture through a fine mesh strainer. Using a ladle, skim off any foam. Ladle desired amount of mixture into ramekins. Place ramekins in a hotel pan filled with enough water that the ramekins are halfway submerged. Tightly cover the pan with plastic wrap, place in oven, then cook until the center of each crème brûlée is set and it looks like a firm Jell-O. To check for doneness, jiggle the pan. If the center looks liquidy and ripples out, they aren’t done yet. Remove plastic wrap and refrigerate.

To Assemble and Serve:
Sprinkle a thin layer of sugar across the top of the Crème Brûlée. Using a blow torch, hold the flame high above the Crème Brûlée’s surface, melting at least half of the sugar. If you start to see color, hold the flame higher. Move the flame closer to start brûléeing the sugar. Let cool. Season foie with salt and pepper. In a medium-sized pan over medium-high heat, sear one side of the foie until golden in color. Using a spatula, strain off excess fat then toss foie to flip. Sear the other side, keeping the inside raw, then strain off excess fat once more. Pour in 2 ounces Red Wine Glaze and reduce until it becomes thick and glossy. Transfer glazed foie ro a paper towel to collect grease and excess glaze. Top Crème Brûlée with foie pieces and a heaping amount of granola followed by rhubarb. Finish with Foie Gras Powder, pomegranate, sorrel, and flowers.

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