Seared Hudson Valley Foie Gras and Duck Strudel with Apple Butter and Cinnamon-Cider Sauce

submitted by Chris Desens, Executive Chef; Racquet Club Ladue; St. Louis, MO.

by C&RB Staff (editor@clubandresortbusiness.com)
January 2007
 

Apple-Onion Marmalade
Amt        Ingredient
2-1/2 cup         white vinegar
1-1/4 cup        granulated sugar
1/4 cup        brown sugar
4        black peppercorns
1        bay leaf
3        allspice berries
Small pinch    crushed red pepper flakes
Small bunch    fresh thyme
2        yellow onions, sliced thin
4         garlic cloves, sliced thin
1         apple, peeled and diced
1/2 cup         golden raisins
To taste        fresh sage, chiffonade
To taste        salt and pepper
Procedure:
• Combine the first eight ingredients in a sauce pot and simmer until slightly thickened.  • Strain the syrup through a chinois.
• In a small saucepan, sweat the onions and garlic. Add the syrup and simmer until the onions and garlic are candied.  
• Add the apples and cook briefly (until just cooked).
• Remove from the heat and add the raisins. Allow the marmalade to cool.
• Fold in the fresh sage and season to taste with salt and pepper.

Duck Strudel
Amt        Ingredient
4 oz.        duck confit
2 tbsps.        apple-onion marmalade, chopped small
As needed duck stock
To taste        fresh sage, rosemary and thyme,
        finely chopped
3 sheets        phyllo dough
As needed clarified butter
To taste        fresh parsley, finely chopped
To taste        salt and black pepper
Procedure:
• Combine duck confit and marmalade, using duck stock as needed to combine. Fold in the fresh sage, rosemary and thyme. Taste and season.
• Lay out a single sheet of phyllo and brush with clarified butter. Season with salt, pepper and parsley. Lay the next phyllo sheet directly on top of the first. Brush with clarified butter and season with salt, pepper and parsley. Repeat the process with the third sheet. Cut the dough lengthwise into four equal strips.
• Place one ounce of the duck filling on the end of each dough strip. Fold into triangles, brushing the ends with clarified butter to seal.
• Brush the outsides with clarified butter and bake at 350 degrees for about seven minutes or until golden brown.
• Variation: Add wild mushrooms to filling, if desired.

Apple Butter
Amt    Ingredient
1 lb.    apples, peeled, seeded and quartered
1/4 cup    apple cider
1/4 cup    cider vinegar
1/2 cup    brown sugar
1 tbsp.    lemon juice
Pinch    ground cinnamon
Pinch    ground cloves
Procedure:
• Slowly cook apples in the cider and vinegar until soft. Purée through a food mill.
• In a heavy-bottomed pot cook the apple puree with the brown sugar, lemon juice and spices for about five minutes, stirring frequently.
• Transfer to a clean container and chill.

Cinnamon-Cider Sauce
Amt        Ingredient
7 oz.        red wine
1        cinnamon stick
2 tbsp.        sugar
1 tsp.        cider reduction (1 cup fresh
        unpasteurized apple cider
        reduced on low heat until syrupy)
1 tbsp.        unsalted butter
1 drop        sherry vinegar
Procedure:
• Combine the wine, cinnamon and sugar in a heavy-bottomed pot and reduce until syrupy. Add the cider reduction.
• Just before serving, add the butter and vinegar. Taste and season with salt and pepper.
Assembly:
• Heat four portions of strudel in 350 degree oven until warm throughout and golden brown and crisp.
• Sear 4 - 2 oz. pieces of deveined foie gras in very hot skillet; remove and hold for plate-up.
• Place 1/3 cup apple butter in center of plate.
• Grill three slices of apple per plate and place to the right of the apple butter.
• Place strudel on top of apple butter.
• Place foie gras on top of the strudel.
• Sprinkle 2 tbsps. cleaned pomegranate seeds around the plate (Variation: substitute dried blueberries if desired)
• Drizzle cinnamon-cider sauce around the plate.
• Place micro turnip greens on top of foie gras (dress if desired).  

Yield: 4 servings