Seared Foie Gras and Savory Rosemary Waffle with Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction – a delicious recipe with veal, gras, Salt, golden pineapple, white sugar, Vegetable oil. Easy to follow and perfect for any occasion.
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In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency.
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Clean the foie gras and remove the veins.
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Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern.
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Season the medallions with salt and pepper.
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Heat a skillet over high heat.
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When pan is very hot, add foie gras and sear on both sides until medium rare.
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Slice the pineapple into 1/8-inch thick slices.
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Remove the core and sprinkle the pineapple with sugar.
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Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown.
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To serve, place the pineapple ring in the middle of the plate.
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Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that.
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Finish off with a scoop of the ice cream and chervil plush.
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Drizzle a little of the veal reduction around the plate and serve immediately.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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1/2 pound all-purpose flour
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1 teaspoon salt
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1/2 ounce sugar
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1 1/2 tablespoons baking powder
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4 egg yolks
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12 ounces (1 1/2 cups) milk
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4 ounces (1 stick) butter, melted
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4 egg whites
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1/2 tablespoon chopped fresh rosemary leaves
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Special Equipment: a waffle iron
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Sift together all the dry ingredients into a large mixing bowl.
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Slowly whisk in the yolks, 1 at a time.
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Next, add the milk, followed by the melted butter.
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In the bowl of an electric mixer, whip the egg whites to soft peaks.
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Fold them into the batter.
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Finally, fold in the chopped rosemary.
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Make waffles in a waffle iron according to the manufacturer's instructions.
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18 ounces Vanilla Creme Anglaise, chilled, recipe follows
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4 ounces (1/2 cup) heavy cream
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2 ounces (1/4 cup) Armagnac
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6 Prunes in Armagnac, diced, recipe follows
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3 tablespoons syrup (from the Prunes in Armagnac)
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Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft.
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At this point, add the heavy cream, Armagnac, prunes, and syrup.
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Continue to churn until thick, and then transfer to a container with a tight-fitting lid.
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Freeze until ready to use.
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1 vanilla bean
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8 ounces (1 cup) milk
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4 egg yolks
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2 ounces sugar
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Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan.
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Add milk to pan, and bring to a gentle boil.
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In a mixing bowl, whisk the egg yolks and sugar together until thick.
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Pour the milk over, whisking continuously.
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Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon.
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Strain through a fine-mesh conical sieve.
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Serve hot or cold.
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6 cups water, plus 1/2 cup
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4 tea bags
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2 pounds prunes
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12 ounces sugar
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18 ounces (2 1/4 cups) Armagnac
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Boil 6 cups of water in a saucepan.
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Remove from the heat and add the tea bags.
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Let infuse for 2 minutes, and then add the prunes.
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Cover the pan and let stand at room temperature overnight.
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In a small saucepan, bring the sugar and 1/2 cup water to a boil.
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Set syrup aside to cool and then refrigerate.
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The following day, strain the prunes and put them in a large glass jar.
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Pour the Armagnac over.
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Add the cold syrup.
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Let macerate for 1 month in a cool place.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 quart veal or poultry stock, 1 pound grade A foie gras, Salt and pepper, 1 golden pineapple, and more.
Yes, Seared Foie Gras and Savory Rosemary Waffle with Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction falls under the Breakfast category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.