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Title: Seared Long Island Duck Breast And Foie Gras Sauce
Yield: 1 Serving

Ingredients

      4    duck breasts; skin scored
      4    shallots; sliced
    1/4    Cup cognac
      2    Cups dark chicken stock
      4    Ounces foie gras; denerved
           cut into small pieces and;
           -chilled well
           Salt and black pepper; to
           -taste
           Canola oil to cook

Instructions

Season the duck breasts and place skin side down in a medium heated, thick
saute pan. Slowly render the duck fat away (12 to 15 minutes). When the
skin browns, let breast rest, meat side down. Just prior to plating wipe
out pan and bring to high temperature and quickly sear the duck, meat side
first, then the skin side, 3 minutes total. Let rest again before slicing.

For the sauce, caramelize the shallots in a saucepan with a little canola
oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken
stock and reduce by 50 percent. Pour into a blender and monter au foie
gras. In other words, as liquid is blending, add foie gras pieces to
blender. Check for seasoning and keep warm for plating.

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Contributor: EAST MEETS WEST #MT1B02

Preparation Time: 0:00

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