Poached foie gras in lemongrass ginger broth
Serves 4
8 oz duck liver cut into 4 portions
6 oz chicken stock
4 oz sherry wine
1 stalk fresh lemongrass, sliced thinly
1 small finger ginger, sliced thinly
1 shallot, sliced
1 slice serrano chili (optional)
1 t hoisin sauce
Julienne mango
Julienne cucumber
Julienne carrot
Sliced sweet bell peppers
Cilantro, Thai basil, garlic flowers, wild sorrel, chocolate mint
Mix ingredients from chicken stock through hoisin sauce. Simmer 30 to 40 minutes until sherry is cooked off. Season as necessary and strain. Keep warm. Arrange vegetables in a service bowl attractively. Poach liver in broth until medium rare to medium. Do not overcook. Degrease broth and plate liver on top of vegetables. Pour hot broth over the top and serve immediately.
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1 comment
Feel free to reply to any comment by clicking the "Reply" button.I don't readily have duck liver available. Will turkey liver substitute?
As usual a beautiful presentation that I can't wait to try out...garlic flowers ?!
FrayedBear
Level 9
May 11, 2018
0
You could. But the key here is foie gras. Very special, if controversial liver. There is a lot of misinformation about foie gras out there, and I feel like there are various groups and individuals with an ax to grind.
Foie gras is liver from migratory waterfowl--ducks and/or geese. No other birds will work. Ducks and geese gorge themselves before migration. As a result they gain enormous quantities of fat as fuel which deposit in two places. The skin and the liver. For those who have cooked a duck, the usual initial reaction is a to be stunned by the amount of fat in the skin.
Regardless, someone, centuries ago realized that just before migration, these birds had delicious far livers and a little additional feeding would make them even more delicious. This is foie gras (French for fat liver).
Nefarious rumors about foie gras are mostly unsubstantiated. Animal rights activists have chosen it as their poster child, not knowing the true reality of it's production. There's a lot of rumor and stories about ducks being tortured that are simply untrue. The ducks are free range and won't eat if abused.
So yeah, it's not like there is really a substitute for foie gras. It tastes more like butter than it does like liver.
@Bakunin Thanks for explaining that. I do not have ready source of free range ducks or their livers. There are probably plenty of factory farmed duck livers but they probably do not live long enough to develop migratory urges.
And there I thought that turkey liver was the most beautiful liver that I had eaten! I shall have to seek.
@FrayedBear Its even more complicated. I do not want to advertise for anyone here. Message me if you want links.
@FrayedBear The ducks usually are free running with gavage feeding to assist liver growth. But as waterfowl have no gag reflex, gavage is not like the human misconception of it.
@Bakunin Message sent but not sure if the system is working.
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