Serves 6
Ingredients:
Confit FoieGras:
1-1/2 LB Foie Gras Chilled
7.5 cups Extra Virgin Olive Oil
1 pc. Bay Leaf
1 oz Course Sea Salt
2 Sprig of Thyme
Procedure:
In a Pot Put olive Oil, bay leaf, thyme, on the Stove till the temperature hits 160o F season the Foie Gras with the salt and slip the liver inside the oil . Take the pan off the stove and let sit for 15 -20 min of until the liver gets soft . Take out of the oil and put on a Rack in The cooler till firm.
Ingredients:
Duck Ham
2 Moulard Duck Breast
2 Tablespoon Course sea salt
2 Thyme sprigs
4 cups Sherry vinegar
2 cups dried Chipolte Peppers
2 strings
Marinate Duck breast with Salt and Thyme for 24 hours and Tie with string . On the stove put the Chipolte peppers and vinegar Together and bring to a boil. Cool and Purée up till Paste like consistency and Coat the duck breast very well, Hang in a Dry room for two weeks.
Clean while slicing off the pepper crust and Trimming the fat down, Wrap up in parchment paper and freeze for easier slicing
INGREDIENTS:
Pickled Chanterelles and Figs
2 cups White Vinegar
2 cups sugar
1 Bay leaf
1 sprig Thyme
2 Black peppercorns
2 whole shallots sliced
8 oz chanterelles mushrooms cleaned and cut small
4 whole fresh Turkey Figs (cut in half)
Procedures:
Bring Vinegar, sugar, bay leaf, thyme, peppercorns, and shallots up to a boil and pour over the halved figs and chanterelles, cover with plastic and let sit till cools down.
Presentation of the dish:
Quarter the Figs and place scattered all around the plate. Thin slice the Foie Gras and the Duck Ham and Place over the figs , Garnish with Baby Greens and Chanterelles