Hudson Valley Foie Gras
checkout.hudsonvalleyfoiegras.com
(excerpted from “Foie Gras…A Passion” by Hudson Valley founder, Michael Ginor) With its roots in French, Spanish, and African cooking, the cuisine of New Orleans is known for hearty dishes with...
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Cooking tools:
- Food processor
- Cookie cutter
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pot
- Baking dish
- Baking pan
- Ceramic bowl
- Stainless steel container
- Mixing bowl
- Whisk
- Wooden spoon
- Oven
- Stove
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 10 duck legs
- 1 and 1/2 cups coarse salt
- 1 teaspoon black peppercorns
- 1bunch fresh thyme
- 8 juniper berries
- 2 to 3 quarts rendered duck fat
- 3 tablespoons unsalted butter
- 1 pound foie gras, cut into 1/2-inch cubes
- 3 cups sliced onions
- 2 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon garlic, chopped
- 7 large eggs
- 3 cups heavy cream
- 1/2 teaspoon Tabasco sauce
- 1 and 1/2 teaspoons Worcestershire sauce
- 8 cups cubed white bread, without crusts
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 2 and 1/2 cups pecans, lightly toasted (see Chef Notes)
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