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1
Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl.
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2
Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras.
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3
Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each.
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4
Let cure in the refrigerator for at least 2 days.
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5
To make the smoked foie gras custard:
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6
Remove the foie gras from one of the vacuum-sealed bags.
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7
Place it in a slotted pan.
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8
Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan.
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9
Set a wire rack on top of the molds, and a bag of ice on the wire rack.
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10
Finally, put the slotted pan over the ice and cover it quickly with tinfoil.
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11
Let it cold-smoke for 30 minutes.
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12
Preheat the oven to 350 degrees F.
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13
Heat the cream, reduced sauterne, and veal demiglace in a saucepan.
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14
In a blender, emulsify the smoked foie gras and bloomed gelatin.
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15
Transfer to a bowl and chill completely.
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16
Whisk in the eggs and yolks.
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17
Adjust the salt and pepper if needed.
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18
Pour into ramekins.
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19
Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water.
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20
Bake about 25 minutes, rotating the pan halfway.
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21
Let cool.
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22
To make the grape tuile:
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23
Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together.
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24
Sift onto a silicone-lined baking sheet.
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25
Bake for 5 to 6 minutes.
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26
While still warm cut into rounds.
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27
To make the mille feuille:
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28
Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature.
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29
Fill two small flat pans of equal size with the foie gras.
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30
Smooth the tops, and keep refrigerated as you prepare the other components.
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31
In a pot, combine the peanut butter, water, and peanuts.
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32
When it's warm, add 4 sheets of the bloomed gelatin.
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33
Set aside.
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34
In another pot, heat the grape juice and add the remaining 4 sheets of gelatin.
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35
Set aside.
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36
Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top.
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37
Press down gently to adhere the two sides.
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38
Refrigerate until cold.
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39
Pour the grape gelee mixture over the exposed layer of foie gras and let set.
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40
Refrigerate.
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41
Slice into small squares using a hot knife.
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42
To shave the foie gras:
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43
Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin.
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44
It will curl up into small tubes.
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45
Set aside in the refrigerator.
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46
To make the grape gel:
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47
In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter.
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48
Season with vinegar and salt, to taste.
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49
Measure the liquid.
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50
For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar.
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51
Add the agar to the liquid and bring to a boil while whisking.
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52
Let set up in cooler.
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53
Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed.
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54
Adjust the seasoning.
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55
To sear the foie gras:
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56
Coat the foie gras with flour.
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57
In a small saute pan, melt the duck fat and sear the foie gras.
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58
Top with the peanuts.
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59
To plate, arrange each component on a plate.
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60
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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61
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
