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Passport & Plate - Seared Foie Gras, Pickled Blueberries, Maple Reduction

Canada | Wednesday, March 4, 2015 | 1 photos

Ingredients
Foie Gras
- Fresh portion of duck foie gras, 90 to 120 grams
- Sea salt & cracked pepper to season

Pickled Blueberries
- 1 ¼ lbs. wild blueberries,
- ¼ cup sugar
- 1 ½ tsp. sea salt
- 1 cup white vinegar
- 1 small red onion very thinly sliced
- ¼ cup water

Toast Triangle
- 1 slice of white bread or brioche
- ½ cup pure Canadian maple syrup

Maple Syrup Reduction
- ½ cup of pure Canadian maple syrup

 

How to prepare this recipe
Pickled Blueberries – Prepared the day before
1. Whisk vinegar, sugar, salt, and ¼ cup water in a medium bowl until sugar and salt dissolve. Add blueberries and

onion, and cover.
2. Refrigerate overnight.

Maple-Scented Toast Triangle
1. Preheat oven to 300F.
2. Cut the slice of bread or brioche into triangle-shaped pieces.
3. Place a bowl with maple syrup in the range on the bottom rack.
4. Place triangle pieces of bread on the rack above and bake for 20 minutes.
5. Based on your range, if the bread hasn’t browned, turn on the broiler and rotate triangles to brown evenly.
6. Remove from heat and place aside.

Foie Gras
1. Season the foie gras with sea salt and fresh cracked pepper.
2. Place the foie gras into a pan on high heat. Brown both sides and remove from heat. About 1 to 2 minutes per side

depending on the thickness of your slice. You don’t want to overcook the foie gras.

Maple Syrup Reduction
1. In a medium sauce pan, bring maple syrup to a boil.
2. Use a candy thermometer and boil until the temperature is about 230F.
3. Remove from heat and serve.

Plating
- Serve on a slice of wood.
- Place the toast triangle and lay the slice of foie gras half on the toast.
- Place a tablespoon of the pickled blueberries where the foie gras and toast intersect.
- Drizzle with the maple reduction and serve.

 

The story behind this recipe
Having an intense passion for learning and exploring different flavours and cuisines, my travels within Canada led me to tasting one of Québec’s fanciest nose-to-tail items, foie gras. Searching high and low for the best restaurant that would offer me a wide variety of preparations, I stumbled upon Chef Martin Picard’s Au pied de cochon restaurant. Due to my passion for food, I don’t just make a reservation. I did my homework and actually watched Chef Anthony Bourdain’s visit to Picard’s restaurant and knew that my choice was perfect. I devoured several preparations of foie gras and knew that I would come up with a dish using it and several other truly Canadian flavours. What is more Canadian than wild blueberries and maple syrup?