• Where are you from ? Nantes, Loire Valley
  • How long have you been in New York ? 24 years
  • What was your job aspiration when you were a child? Becoming an Executive Chef

Sauteed Foie Gras, Parsnip purée and Fig sauce Recipe


INGREDIENTS : 

8 x 2 1/2 oz slices of deveined foie gras

2 lbs parsnips

3/4 cup heavy cream

Sauce :

1 oz sugar

1 oz red wine vinegar

8 large sliced semi dryed figs

1 1/2 cup brown chicken stock

1 oz butter

salt & pepper

METHOD : 

Peel and slice the parsnips.
Place over high heat a large pot of salty water and bring to a boil.
Add the peeled parsnips, and cook it until tender about 10 minutes.
In a medium saucepan place the heavy cream and bring to a boil.
Drain parsnips and place it in a food processor.
Begin to process and add heavy cream slowly until purée become very smooth.
Season with salt and pepper.

Sauce:

In a medium saucepan, cook the sugar with the red wine vinegar until mixture gets a nice brown color. Add the sliced figs and the brown chicken stock and continue simmering for 20 minutes. Season to taste with salt and pepper and whisk in the butter.

To cook the foie gras: lightly score the slices of foie gras on both sides, then season to taste with salt and pepper. Sauté in a very hot large skillet for few minutes on each side until golden. Quickly transfer to a paper towel to drain it.

To serve, place 2 table spoon of parsnip purée on each plate. Spread it into a round thin layer with a rubber spatula. Arrange the slice of foie gras on top of the purée in the center of the plate. Spoon the sauce over and around the foie gras and serve immediately.

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