Rotie de Foie Gras et Courgette Grillée With pickled rhubarb demi-glace and petite red ribbon sorrel

Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif.

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

Yield: 6 servings

Amt    Ingredient
1-1/2 lbs    fresh Grade A Hudson Valley foie gras
1 ea.    acorn squash
12 ea.    heads red ribbon sorrel
1 stalk    rhubarb
2 oz.    apple cider vinegar
6 oz.    veal demi-glace
3 oz.    butternut squash purée
3 oz.    parsley mayonnaise

Procedure:
• Take acorn and roast at 350°F for about 30 minutes
• Allow to cool. Cut in half and carefully remove seeds and rind.
• Slice into 12 1/4-inch slices, then grill to give attractive markings.
• Flash heat before placing 2 slices on plate.
• Make rhubarb demi using one stalk of rhubarb and a 1/2 cup of veal demi.
• Sweat the rhubarb with butter and vinegar, then add the demi and cook. Strain through bouillon strainer. Put in squeeze bottle for plate paint.
• Roast the foie to 110˚F and then allow 5 minutes for recirculation.
• Slice 3 ounces

Plating:
• Start with the demi paint
• Place acorn slices and foie
• Drop of butternut squash puree
• Drops of parsley mayonnaise
• Finish with the red sorrel garniture
• Spoon drops of foie oil from the pan around the plate.