Im doing a private dinner next weekend, the menu is pretty flexible but the theme is foie gras. Ive got a beautiful 2lb lobe sitting here that I just finished in the sous vide.
Raw oysters and seared scallops topped with caviar for appetizers while everyone catches up.
Starting first seated course with a version of Bocuses Soupe aux truffes noires Élysée
Next a micro greens and bitter endive salad with grilled figs and foie gras-mustard vinaigrette dressing
Champagne sorbet pallet cleanser
For the main, seared foie gras torchon medallion surrounded by magret de canard slices with a veal demi-glace and a fennel and garlic puree
Im open to other suggestions on the above if anyone has better input on how to showcase the foie gras...but what I need help on is dessert!
Ive had a chilled foie gras mousse topped with chocolate and peanuts (snickers bar), but the host of the dinner was with me when I had it, so Id like other options.
I found a recipe for a foie gras creme brûlée with a bit of it pureed into the cream as well as a seared piece on top, but I dont have time to test this recipe and Im not sure on how its going to taste. Im thinking of maybe doing both of these plus a third, 2 dishes of each and let the table share, but need a killer 3rd option. I have a gelato machine and would like to do something frozen as one of the three, but coming up blank. Closest I can come up with it a vanilla gelato with grilled fruit/seared cubes and a good balsamic reduction drizzle...I may just do that without foie gras/fruit as I think the balsamic will fight with the overall flavor. Any suggestions on other dessert dishes to consider?
Raw oysters and seared scallops topped with caviar for appetizers while everyone catches up.
Starting first seated course with a version of Bocuses Soupe aux truffes noires Élysée
Next a micro greens and bitter endive salad with grilled figs and foie gras-mustard vinaigrette dressing
Champagne sorbet pallet cleanser
For the main, seared foie gras torchon medallion surrounded by magret de canard slices with a veal demi-glace and a fennel and garlic puree
Im open to other suggestions on the above if anyone has better input on how to showcase the foie gras...but what I need help on is dessert!
Ive had a chilled foie gras mousse topped with chocolate and peanuts (snickers bar), but the host of the dinner was with me when I had it, so Id like other options.
I found a recipe for a foie gras creme brûlée with a bit of it pureed into the cream as well as a seared piece on top, but I dont have time to test this recipe and Im not sure on how its going to taste. Im thinking of maybe doing both of these plus a third, 2 dishes of each and let the table share, but need a killer 3rd option. I have a gelato machine and would like to do something frozen as one of the three, but coming up blank. Closest I can come up with it a vanilla gelato with grilled fruit/seared cubes and a good balsamic reduction drizzle...I may just do that without foie gras/fruit as I think the balsamic will fight with the overall flavor. Any suggestions on other dessert dishes to consider?