Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane fro
We began poaching foie gras in wine (Gewürztraminer) before we really began using sous vide. Here we use Sauternes, a traditional pairing with foie gras, flavor it with vanilla, and cook off some...
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Water bath container
- Paring knife
- Cutting board
- Skillet
- Tongs
- Kitchen timer
- Measuring spoon
- Fine-mesh sieve
Ingredients
- Purslane sprigs
- Freshly ground black pepper
- Sel gris
- 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold
- Vanilla powder (see Note)
- 30 grams champagne vinegar
- 30 grams extra virgin olive oil
- 3 bay leaves
- 3 strips ginger (about 1 inch long by ½ inch wide by ⅜ inch thick)
- ½ Tahitian vanilla bean, split
- 50 grams sauternes
- kosher salt
- 4 icicle radishes
- 4 Flambeau radishes
- 4 large red French breakfast radishes
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