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Gastronomy

Chef(s) Jean-Luc DE LA BRUÈRE (Le Grand Lodge Mont-Tremblant) offer(s) you the following appetizer:

Chocolate foie gras, pureed figs emulsified with Marsala wine

Serves 4 to 6

 

Ingredients

 

For foie gras

 

  • 1 large portion of Grade A foie gras (at least 500 g)
  • 70 g -100 g 70% dark chocolate
  • 30 ml hazelnut oil
  • Guérande sea salt
  • Pepper, freshly ground
  • Dish 12cm X 12cm X 4cm deep

For pureed figs

 

  • 3 figs, very ripe
  • 30 g butter
  • 30 ml maple syrup
  • 80 ml Marsala wine

Method

 

For foie gras

 

  • Melt chocolate in double boiler
  • Meanwhile, cut foie gras in slices 1.7 cm to 2 cm thick, pepper and panfry each side over medium-high heat until well seared and cooked halfway
  • In dish, stack panfried foie gras slices and apply a light coat of melted chocolate over each layer
  • Salt with Guérande sea salt between each layer
  • Leave 12 hrs

For pureed figs

 

  • Hollow out figs in a small pot (keep only the flesh of the figs)
  • Add butter and maple syrup
  • Cook and stew figs at least 8 min. over medium heat
  • Then add half the Marsala wine
  • Cook extra 3 min. and set aside

Presentation

  • Remove foie gras from dish and slice in six portions
  • Place on a serving platter
  • Just before serving, whip the remaining Marsala wine together with the hot fig sauce and place it next to the foie gras. Garnish with a small edible flower, and VIVA ITALIA!



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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/